• Kosher salt
• 16 ounces cavatappi (spiral) pasta
• 2 Tbsp olive oil
• 1 pound mild Italian pork sausage
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) can crushed tomatoes
• 2 tsp dried oregano
• 3 C shredded mozzarella cheese, divided
• 1/2 C grated Parmesan cheese, divided
• 1/2 C chopped red onion, divided
• 1 green bell pepper, chopped, divided
• 1/3 C pickled banana peppers, divided
• 1/2 C sliced black olives, divided
• 3 ounces pepperoni slices, divided
• 1/2 C fresh mozzarella pearls
Preheat the oven to 350 degrees. Cook pasta until al dente. Drain and set aside. Add olive oil to a large skillet over medium heat to cook the sausage, stirring occasionally until browned and cooked through. Add the garlic and continue to cook for 2 more minutes. Add both cans of crushed tomatoes and the oregano. Bring the sauce to a simmer and cook for 5 minutes. Season to taste with more salt. Stir in the cooked pasta. Add half the pasta mixture to a 9-by-13 baking dish. Sprinkle with 2 C of the shredded mozzarella cheese and 1/4 cup Parmesan cheese. Sprinkle half of the red onion, bell pepper, banana peppers and black olives over top. Top with half of the pepperoni slices. Top with the remaining half of the pasta, remaining mozzarella and Parmesan cheese, red onion, bell pepper, banana peppers, black olives and pepperoni slices. Sprinkle with the mozzarella pearls. Bake for 30 to 35 minutes, until bubbly and lightly golden on top.
