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+ servings
Banza Cavatappi with Vegan Sausage and Radicchio
Print Recipe
5 from 1 vote

Cavatappi with Vegan Sausage and Radicchio

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 People

Ingredients

  • 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
  • ½ Vegan Parmesan
  • 2 Lemons 1 Zested and Both Juiced
  • ½ Cup Toasted Walnuts
  • Handful of Parsley for Garnish
  • Salt and Pepper

Instructions

  • Cook the Cavatappi according to package directions. Save ¼ 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.