Creamy Pesto Cavatelli

with Mushrooms & Spicy Breadcrumbs

30 MIN

-$0.05/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

The easy sauce for this dish highlights our rich basil pesto and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and tomatoes, which perfectly blend in with petite cavatelli pasta.
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Nutrition

PER SERVING
Calories

1100 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
10 oz Fresh Cavatelli Pasta (Previously Frozen)
2 cloves Garlic
½ lb Mushrooms
¼ tsp Crushed Red Pepper Flakes
4 oz Grape Tomatoes
¼ cup Panko Breadcrumbs
2 Tbsps Mascarpone Cheese
⅓ cup Basil Pesto

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Halve the tomatoes.

2 Make the spicy breadcrumbs

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat and stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt. Wipe out the pan.

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the sausage

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

5 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage, cooked vegetables, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and pesto; stir to combine (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!