Anita’s Cavatelli Pasta with Italian Sausage

Print Friendly, PDF & Email


1 Pound Cavatelli pasta, cooked al dente according to package instructions

3 garlic cloves, chopped

3 Tablespoon olive oil

3/4 Pound spicy or mild Italian sausage, without casings

1 teaspoon oregano, dried

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/3 teaspoon pepper

Fresh Pecorino Romano, finely grated

1/4 teaspoon crushed red pepper flakes

3 tomatoes, diced

2 Tablespoon of tomato paste

1 cup of Pasta water


  1. Boil pasta in salty water according to package instructions. Scoop out one cup of pasta cooking water. Rinse pasta and set aside.
  2. Use a large skillet and heat olive oil at medium-high heat. Add garlic and sausage out of its casing. Cook for about 15 minutes.
  3. Add in tomatoes. Cook for another 5 minutes. Seasoned with dried oregano, Italian seasoning, salt and pepper.
  4. Mix the 2 tablespoon of tomato paste into the cup of pasta water and add it into the sausage mix. Bring sauce to a simmer for about 2 minutes at low heat.
  5. Add cooked pasta. Toss for about 2 minutes in sauce until completely coated.
  6. Serve warm with grated Pecorino Romano. Enjoy!