To learn how to make Pasta Sausage Yellow Pepper Tomato Sauce with Zucchini & Capers #303
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Cavatappi is a type of macaroni or thick, hollow pasta that is made without using eggs. ... It may be yellow in color, like most pasta.
INGREDIENTS
1 14-Oz Can Whole Peeled Yellow Tomatoes
6 oz Cavatappi Pasta
1 Bell Pepper
1 Zucchini
2 cloves Garlic
1 Tbsp Capers
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
¼ tsp Crushed Red Pepper Flakes
1 Sweet Or Yellow Onion
COOK ALONG
Prepare the ingredients
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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
Brown the zucchini
2. Brown the zucchini
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.
Cook the pasta
3Cook the pasta
Meanwhile, 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.
Make the sauce
4. Make the sauce
Place the tomatoes in a bowl; gently break apart with your hands. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
Finish the pasta & serve your dish
5. Finish the pasta & serve your dish
To the pot of cooked pasta, add the browned zucchini, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with parmesan. Enjoy!
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