1.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Active: |
40 min |
| Yield: |
5 to 6 servings |
Ingredients
- Two 16-ounce bags frozen ricotta cavatelli
- 4 ounces extra-virgin olive oil
- 2 ounces butter
- 8 cloves garlic, chopped
- 3/4 pound hot sausage
- 3/4 pound sweet fennel sausage
- 1 quart heavy cream
- 2 cups shredded Fontina cheese
- 4 ounces grated Parmigiano-Reggiano
- 2 ounces grated Pecorino-Romano
- 2 tablespoons dry oregano
- 1 tablespoon coarsely cracked black pepper
- 1/2 bunch fresh parsley
- 1 cup seasoned breadcrumbs
Instructions
- Boil the ricotta cavatelli for 4 minutes, then drain and place in a bowl. Add 1 tablespoon of your measured olive oil to the cavatelli to coat. Set the pasta aside.
- Preheat the oven to 400 degrees F.
- Place the butter and remaining olive oil in a saucepan at medium-high heat. Add the garlic to the pan. Remove the sausage meat from the casings and add to the pan. Cook, stirring, until fully cooked (there should be no pink left). Add the heavy cream and bring the mixture to a simmer. Add the shredded Fontina cheese, Parmigiano-Reggiano and Pecorino-Romano. Stir gently on very low heat. Add the oregano and pepper and cook on medium-low heat for 10 minutes.
- Remove the mixture from the stove and add to the bowl with the cavatelli. Add the parsley and stir. Place the mixture in an ovenproof baking dish. Top evenly with the breadcrumbs. Place the dish in the oven for 25 minutes.
- Remove and serve. Enjoy this al-forno style dish with your family!
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1999 |
| Total Fat |
134 g |
| Saturated Fat |
65 g |
| Carbohydrates |
137 g |
| Dietary Fiber |
7 g |
| Sugar |
12 g |
| Protein |
63 g |
| Cholesterol |
343 mg |
| Sodium |
1573 mg |