Pre-cook the cavatappi to 75% al dente, pre-portion and place in cooler.
In a hot sauté pan add 1 tsp of olive oil and the sausage. Cook for 2 minutes.
Drop the pre-cooked pasta in hot salted water for 2 minutes.
Cut the cherry tomatoes in half length wise and add to the pan along with the spinach. Toss the mixture and heat for 2 minutes. Add the cooked pasta along with 2 tbsp of pasta water. Add the marinara and half and half creamer and toss to incorporate all products.
Top the dish with grated parmesan and serve.
Ingredients
5 oz Assoluti® sausage topping, spicy
6 oz Assoluti® Pasta, Cavatappi
2 oz Peak Fresh Produce® Spinach, Baby
3 oz Peak Fresh Produce® Tomato(es), Cherry
2 oz Roma® Marinara Sauce
2 oz Nature's Best Dairy® Cream, Half-and-Half
2 oz Assoluti® grated parmesan
Chef Anthony Caretta - Pizza/Italian Specialist, Performance Foodservice - Virginia.
