This post is not sponsored by Eat Banaza, however they did send me a box of Cavatappi to try.  All opinions and recipe adaptation are my own.

I’ve been dying to cook from Cook Beautiful for awhile and finally the stars aligned with a delivery of Cavatappi from Banza Pasta.  To say I’m obsessed with Athena Calderone the understatement of the year.  If it’s one person I totally admire and look up too in the food blog world it’s Athena.

I love the way she meshes fashion, design and food together so seamlessly.  She makes it seem so effortless and that’s one of my goals is to make beautiful healthy food effortless for you.

Banza Cavatappi with Vegan Sausage and Radicchio


Anyway – back to the pasta!  Her original recipe uses rigatoni and guanciale.  I made due with some Cavatappi and vegan sausages and added some walnut for that textural crunch.  I’ve been learning more and more about how bitter and sweet and smooth and crunchy play into making that perfect bite.  This pasta dish is all of that and more.

Banza Cavatappi with Vegan Sausage and Radicchio

This is perfect to make after a trip to the farmers market and to have with a nice glass of fruity red wine.

Banza Cavatappi with Vegan Sausage and Radicchio

Banza Cavatappi with Vegan Sausage and Radicchio

Banza Cavatappi with Vegan Sausage and Radicchio

Cavatappi with Vegan Sausage and Radicchio

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 People


  • 1 Box Cavatappi
  • 2 Tablespoons Garlic Ghee
  • 12 Oz Vegan Itallian Sausage cut into 1 cm cubes
  • 1 Tablespoon Crushed Garlic
  • 1 Head Radicchio cored quartered and cut into strips
  • 1/2 Vegan Parmesan
  • 2 Lemons 1 Zested and Both Juiced
  • 1/2 Cup Toasted Walnuts
  • Handful of Parsley for Garnish
  • Salt and Pepper


  • Cook the Cavatappi according to package directions. Save 1/4 cup of the cooking liquid then drain and set the pasta aside.
  • While the pasta is cooking fry the sausage in the 1 tablespoon of ghee in a large pan. Cook until brown and crispy. About 5 minutes. Take out of the pan and set aside.
  • In the same pan add in the remaining ghee and the garlic and lightly fry on low medium heat until fragrant. Add in the radicchio and cook until it starts to wilt. About 5 minutes. Turn down the heat to low then add in the pasta, lemon juice, Parmesan and reserved cooking water. Stir until the sauce starts to thicken. Season with salt and pepper.
  • Place the pasta on a serving dish and top with the sausage, lemon zest, walnuts and a handful of parsley.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!