I crave pasta and cavatappi is my new ‘go to’ pasta…for starters it’s really hard to over cook and I tend to get distracted easily in the kitchen 🙂 It’s sturdy and holds the sauce. A coupla notes; cavatappi pasta is tubular, that means water gets inside during cooking, be sure to drain really well or it will make your sauce watery. Also, you could remove the casings from the sausage, crumble and brown, then add the marinara, but I think the sausage gets lost in the sauce…and I like my meat chunky!
2 tablespoons olive oil
1 pound turkey sausage links
2 cups homemade marinara or 1 jar store bought
8 ounces capatevetti pasta
1 zucchini sliced thinly in ribbons
Freshly grated parmesan
Heat olive oil in large skillet. Add sausages and brown on all sides. Add marinara and simmer until sausages are cooked through out, about 25 minutes.
While marinara and sausages are simmering bring pasta water to a boil and slice the zucchini.
(These were sliced using a knife, opposed to a vegetable peeler, which is used more commonly to make vegetable ribbons. I find that the thicker slices hold up to the pasta and the sauce much better.)
Add pasta to water and cook until done according to package directions. During the last 5 minutes of cooking, toss the zucchini in the pasta water to cook. (another one pot wonder!)
Remove the sausages from the marinara, slice and return to the sauce.
Drain the pasta and zucchini. Serve the sauce over the pasta and garnish with fresh grated parmesan!