There's something fun about cavatappi, the pasta that's shaped like a little squiggle. “Cavatappi” is Italian for corkscrew. (We can totally see it). The curls and ridges hold the many flavors of this warm pasta dish perfectly, from the flavorful pesto to the rich mushrooms to the slight zest of the Italian sausage. This dish brings the fun, but more importantly, it brings the flavor.
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Reserve ⅓ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths.
Cut mushrooms into ¼" slices.
Remove sausage from casing.
Cook the Sausage
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pan and stir often, breaking up with a spoon, until no pink remains, 4-6 minutes.
Remove from burner. Transfer sausage to a plate.
Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook sausage to medium-high heat and add 1 tsp. olive oil.
Add mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes.
Add asparagus and stir occasionally until slightly tender, but still crisp, 2-3 minutes.
Season with a pinch of salt and pepper.
Finish the Dish
Add cooked pasta, sausage, and reserved pasta cooking water. Stir until combined and warmed through.
Remove from burner. Stir in pesto, sour cream, and Parmesan (reserve a pinch for garnish). Taste, and season with a pinch of salt if desired.
Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!