Baked Cavatelli with Spicy Vodka Sauce & Italian Sausage

Baked Cavatelli with Spicy Vodka Sauce & Italian Sausage

Yield: 2 servings

Ingredients

  • 1 package PQ's Fresh Ricotta Cavatelli
  • 1 package PQ's Spicy Vodka Sauce
  • 8 oz Italian sausage (mild or spicy), casing removed
  • 1 burrata cheese (4–8 oz)
  • ¼ cup Italian-style breadcrumbs (or toasted panko)
  • 2 tablespoons grated Parmesan
  • 1 tablespoon olive oil
  • Fresh basil (optional)

Method

  • Preheat the oven to 425°F.
  • Bring a large pot of generously salted water to a boil.
  • While the water heats, warm the olive oil in a large oven-safe skillet over medium heat. Add the sausage, breaking it into bite-sized crumbles, and cook until browned and fully cooked through, about 6–8 minutes. Drain excess grease if needed.
  • Add the Spicy Vodka Sauce to the skillet and simmer gently for 2–3 minutes until heated through.
  • Cook the fresh ricotta cavatelli for 3–4 minutes, or until they float and are tender. Reserve about ¼ cup pasta water before draining.
  • Add the cavatelli to the skillet with the sauce, adding a splash of reserved pasta water if needed to create a silky sauce. Toss until every piece is coated.
  • Sprinkle the Parmesan and breadcrumbs evenly over the pasta. Tear the burrata into large pieces and nestle it throughout the dish.
  • Transfer the skillet to the oven and bake for 5–7 minutes, until the burrata is warm and creamy. For a crisp golden topping, broil for the final 1–2 minutes, watching carefully.
  • Finish with fresh basil, if desired, and serve immediately.

Tip:

The creamy burrata balances the heat of the Calabrian peppers beautifully, while the toasted breadcrumbs add the perfect crunchy finish.