Creamy Tomato Cavatappi Pasta

with Mushrooms & Bell Peppers

30 MIN

+$3.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

In this dish, a combo of cavatappi pasta and tender vegetables are tossed with a vibrant, aromatic tomato sauce, which highlights garlic, capers, Italian seasoning, and a bit of smooth mascarpone. A sprinkle of parmesan cheese just before serving provides the perfect finishing touch.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
¾ lb Cavatappi Pasta
2 Bell Peppers
½ lb Mushrooms
2 cloves Garlic
1 bunch Parsley
2 Tbsps Capers
1 oz Garlic & Herb Flavored Butter
¼ cup Mascarpone Cheese
¼ cup Grated Parmesan Cheese
2 Tbsps Tomato Paste
1 14-Oz Can Whole Peeled Tomatoes
1½ tsps Calabrian Chile Paste
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.

5 Make the sauce

To the pan, add the crushed tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the sauce, butter, cooked pancetta, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the mascarpone until combined and the pasta is coated (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 chopped parsley and parmesan. Enjoy!