Ingredients
1 lb Cavatappi pasta, cooked and cooled
2 tbsp olive oil
1 lb Italian sausages, crumbled
28 oz tomatoes, (1 can), diced or crushed
5½ oz red onions, or yellow onions, chopped
2 cloves garlic, chopped
2 cups mozzarella cheese, or parmesan cheese, shredded or grated
1 tbsp honey
2 tsp dried oregano
2 tsp dried basil
salt and ground black pepper, to taste
parsley, chopped
Preparation
Preheat the oven to 375 degrees F. Grease a baking casserole with cooking spray.
In a deep skillet, warm the olive oil over medium-high heat. Place the Italian sausage crumbles in the pan, and saute until caramelized.
Add in the chopped onion, garlic, oregano, and basil. Continue sauteing until translucent.
Stir in crushed tomatoes and honey. Bring to a boil, stirring continuously, then reduce heat to low. Let the sauce simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
Stir in the Cavatappi pasta. Transfer the pasta and sauce into the baking dish.
Sprinkle it with shredded or grated mozzarella cheese. Bake for 30 minutes until the dish is warmed through and the cheese has melted.
Garnish with parsley and serve.
