Cavatelli Pasta with Italian Sausage, Balsamic Tomatoes and Mozzarella

I am back this week with another fun recipe for Taste Washington and Owen Roe Winery. This week for Cook at Home, we are pairing red blends and family-style meals.

And if there’s anything I can confidently offer you its a flavor-packed down-to-earth meal perfect for feeding your favorite people.

This recipe is a tried and true favorite around my house and I make a version of this recipe year-around. The beauty of it is the adaptability to make this meal exactly to your preferences. The recipe calls for savory mild Italian sausage, lots of veggies and a pint of cherry tomatoes sautéed in onion, garlic and a splash of balsamic vinegar. The whole thing gets tossed together with pasta and topped with whole milk mozzarella and a big handful of minced basil.

Let me just mention you can use whatever kind of Italian sausage you prefer. I used a blend of pork and turkey sausage but sliced chicken sausage or a meatless version will work great too. The pint of cherry tomatoes could be swapped for a jar of sun-dried tomatoes and the veggies are endlessly adaptable to your favorite combinations (kale, broccoli, cauliflower, green beans, the possibilities are endless!) and what you happen to have on hand. Same goes for the cheese. I love the pockets of melty mozzarella hidden in the dish but creamy goat cheese, a big handful of shredded parmesan cheese or a mild fontina would all work beautifully. All that to say; don’t be afraid to use what you have and play around with the ingredients until its just perfect for you. Once you have a combo you love, this is a meal I can guarantee you’ll make again and again.

Cavatelli with Italian Sausage, Balsamic Tomatoes and Mozzarella

• 2 tablespoons olive oil divided

• 1 pound sweet OR mild Italian sausage (I used half pound each turkey and pork)

• 1 medium sweet onion diced

• 1 red OR orange bell pepper diced

• 1 small zucchini diced

• 1 cup white mushrooms diced

• 1 pint cherry tomatoes, sliced in half

• 2 cups loosely packed fresh baby spinach

• 3 cloves garlic minced

• 2 tablespoons balsamic vinegar

• 1 pound cavatelli pasta

• 6 to 8 ounces whole milk mozzarella cubed or shredded

• 1 teaspoon Italian seasoning

• Pinch of red pepper flakes

• 2 tablespoons fresh basil minced

• 1 teaspoon kosher salt divided

• 1/2 teaspoon black pepper

Preheat oven to 350 degrees. In a large pot of salted water, cook the pasta until al dente. You want to drain the pasta from the water while the pasta still has a firm bite to it so that it can continue cooking without becoming overdone when it bakes in the oven. When the pasta is finished boiling, drain and set aside.

In a large sauté pan, heat one tablespoon oil over medium heat. Add the Italian sausage to the pan and stirring occasionally cook until the sausage is cooked through and browned on all sides. Turn the heat off, remove the meat and drain on a paper towel lined plate.

Return to the pan to the heat and if needed add an additional tablespoon of oil. Turn the heat to medium-low and add the onion, zucchini, bell pepper and mushrooms. Using a spatula or wooden spoon, turn and mix the veggies, scraping up any little brown bits from the bottom of the pan. Sprinkle the vegetables with kosher salt and black pepper. Continue to cook until the onion is translucent and the rest of the vegetables have softened, about 5 to 6 minutes.

Add the cherry tomatoes to the pan, mixing well with the vegetables. Add the garlic and stir to combine. Add the balsamic vinegar, Italian seasoning and red pepper flakes along with another pinch of kosher salt and pepper. Turn the heat to low and stir occasionally until the tomatoes begin to burst, about 5 minutes and a light sauce begins to form. Return the sausage to the pan and mix to combine before turning off the heat.

In a large 9x13 baking dish combine the baby spinach, cooked pasta and balsamic tomato mixture. Using a large spoon, gently combine the ingredients in the dish. Add the mozzarella cheese, gently combining. Cover with foil and bake in the oven for 15 minutes until the cheese is melted and bubbly. Remove from oven and garnish with fresh minced basil and a final pinch of kosher salt. Scoop onto plates and serve immediately.