Vesuvio Pasta

Named after the still active volcano in Naples, Italy (Mount Vesuvius), Vesuvio Pasta resembles in the infamous volcano.  The pasta is shaped in a short, wide spiral.  The shape is perfect to hold a variety of sauces.

Where to Buy Vesuvio Pasta

You can find Vesuvio Pasta online, at Trader Joe’s, or if you are lucky enough to to live come to an Italian Market.

Ingredients for Vesuvio Pasta with sausage, mushrooms, and tomatoes

• 1 pound ground pork sausage
• 1 8-ounce package mushrooms (baby portobello or white button)
• 2 tablespoons butter
• 2 teaspoons salt
• 1 tablespoon minced garlic
• 3 14.5-ounce cans Roma tomatoes or cherry tomatoes (I really like the Italian Mutti brand because of the less acidic taste)
• 1/4 cup white wine (you can substitute dry sherry)
• 1 teaspoon dried parsley
• 1/8 teaspoon red pepper flakes
• 1 pound dried Vesuvio pasta
• 2 tablespoons mascarpone cheese
• 1 tablespoon heavy cream
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon Romano cheese, grated
• 16 ounces fresh mozzarella cheese, cut into small pieces (used fresh mozzarella pearls that are precut into small round pieces)

Directions

• Cook the sausage on medium heat until no longer pink.  This will take about 5 minutes.
• Add the butter, mushrooms and salt. Cook for about 5 minutes, or until the mushrooms cook down.
• Add the garlic.  Cook for an additional minute.
• Stir in the tomatoes and wine.  Cook for about 30 minutes, or until most of the Roma or Cherry tomatoes burst open.
• Add the parsley and red pepper flakes.  The red pepper flakes will give the dish a little heat.
• Cook the Vesuvio pasta to the manufacturer’s directions.  Reserve 1/2 cup of the pasta water.  The starch in the pasta water will help thicken the sauce.
• Add the pasta, along with the 1/2 cup reserved pasta water to the tomato sauce.  To this stir in the mascarpone, heavy cream, parmesan cheese, and Romano cheese.
• Stir in at least half of the fresh mozzarella and top the dish with the remaining mozzarella.
• Bake in a preheated oven for about 12 minutes, or until the mozzarella has melted into the pasta.

Enjoy!

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Vesuvio Pasta

Named after the still active volcano in Naples, Italy (Mount Vesuvius), Vesuvio Pasta resembles in the infamous volcano.  The pasta is shaped in a short, wide spiral.  The shape is perfect to hold a variety of sauces.

Course Main Course

Cuisine Italian, Mediterranean

Keyword Pasta

Ingredients

• 1 pound ground pork sausage
• 1 8 ounce package mushrooms baby portobello or white button
• 2 tablespoons butter
• 2 teaspoons salt
• 1 tablespoon minced garlic
• 3 14.5 ounce cans Roma tomatoes or cherry tomatoes I really like the Italian Mutti brand because of the less acidic taste
• 1/4 cup white wine you can substitute dry sherry
• 1 teaspoon dried parsley
• 1/8 teaspoon red pepper flakes
• 1 pound dried Vesuvio pasta
• 2 tablespoons mascarpone cheese
• 1 tablespoon heavy cream
• 2 tablespoons parmesan cheese grated
• 1 tablespoon Romano cheese grated
• 16 ounces fresh mozzarella cheese cut into small pieces (used fresh mozzarella pearls that are precut into small round pieces)

Instructions

1. Cook the sausage on medium heat until no longer pink.  This will take about 5 minutes.
2. Add the butter, mushrooms and salt. Cook for about 5 minutes, or until the mushrooms cook down.
3. Add the garlic.  Cook for an additional minute.
4. Stir in the tomatoes and wine.  Cook for about 30 minutes, or until most of the Roma or Cherry tomatoes burst open.
5. Add the parsley and red pepper flakes.  The red pepper flakes will give the dish a little heat.
6. Cook the Vesuvio pasta to the manufacturer's directions.  Reserve 1/2 cup of the pasta water.  The starch in the pasta water will help thicken the sauce.
7. Add the pasta, along with the 1/2 cup reserved pasta water to the tomato sauce.  To this stir in the mascarpone, heavy cream, parmesan cheese, and Romano cheese.
8. Stir in at least half of the fresh mozzarella and top the dish with the remaining mozzarella.
9. Bake in a preheated oven for about 12 minutes, or until the mozzarella has melted into the pasta.

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