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