Careme

Ingredients

• Kroger® Hot Pork Sausage Roll

  5 ounces $3.29
• Private Selection® Italian Cavatappi

  5 ounces $1.67
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Jumbo Yellow Onion

  4 ounces $0.99
• Garlic

  2 cloves
• Crushed tomatoes

  1 cup
• Finely grated Parmesan cheese

  1 ounce
• Extra-virgin olive oil

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  1 tablespoon plus 1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  3 quarts

Instructions

1. Slice 1 large red bell pepper into thin strips, dice 4 ounces yellow onion, mince 2 garlic cloves, and finely grate 1 ounce Parmesan into a clean bowl.
2. Bring 3 quarts water toward a boil in a large pot over high heat; while the water heats, immediately begin the sauce in the next step.
3. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add 5 ounces hot pork sausage and cook for 4 to 5 minutes, safely breaking it apart directly in the skillet with a wooden spoon until browned.
4. Add 1 large sliced red bell pepper and 4 ounces diced yellow onion; sauté for 5 minutes. Stir in 2 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon dried oregano for 30 seconds, then add 1 cup crushed tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce the heat to low and simmer while the pasta cooks.
5. Once the water boils, stir in 1 tablespoon kosher salt and 5 ounces cavatappi. Cook for 9 to 11 minutes until al dente, then reserve 1/4 cup of the 3 quarts starchy pasta cooking water before draining.
6. Transfer the drained pasta to the sauce and add 2 tablespoons reserved pasta water. Gradually sprinkle in 1 ounce finely grated Parmesan while tossing over low heat for 1 minute, then toss in the other 2 tablespoons reserved pasta water until the sauce is smooth and clings to the pasta.
7. Divide the sausage and pepper cavatappi between two shallow bowls and serve immediately.