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Chevilotta Cheese Stuffed Sausage and Bowtie Pasta with Tomato Sauce

I recently discovered Chevilotta cheese stuffed sausage through my local butcher, Gaff's Quality Meat and Specialty Food in Port Orange, FL. This tasty carnivorous treat consists of sweet Italian sausage, herbs, spices, mozzarella and parmesan cheese. It is wrapped in a coil and held together by two wooden skewers. 

Unfortunately, there aren't many Chevilotta cheese stuffed sausage recipes available online. It seemed logical to create a pasta dish, although I think this sausage would be fantastic with pancakes or waffles.

My first cooking adventure with Chevilotta involved pan frying the sausage in olive oil, but I imagine it would be great on the grill, broiled, or baked. I added sautéed green and red peppers, onion, and garlic, along with penne pasta. I tossed the mixture in olive oil, added fresh basil and parsley, and topped with grated Parmigiano-Reggiano cheese. It was quite delicious and very filling!

Last night, I prepared a similar dish, but this time used bow tie pasta and added chunky tomato pasta sauce. The tomatoes really brought out the distinct flavor notes of the cheeses and sweet sausage. This sausage-pasta dish is super easy to prepare and can be ready in less than 30 minutes. It's great for those nights when you don't feel like cooking or have a hectic schedule and little time to cook.

Chevilotta sausage can sometimes be hard to locate by that name. If there's a local butcher in your area ask if they sell cheese stuffed sausages. Some specialty shops carry it as well. If you're feeling adventurous make your own Chevilotta sausage using the recipe provided at


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Serves: 2
Prep Time: 10 minutes
Cook Time: 10-12 minutes

1 pound Chevilotta cheese stuffed sausage
6 ounces Bow Tie pasta, cooked
1-2 Tablespoons Olive Oil
1 teaspoon Sea Salt
1 medium green Bell Pepper, seeds removed and chopped into bite-size pieces
1/3 medium white or yellow Onion, chopped into bite-size pieces
3 to 4 medium Garlic cloves
1-1/2 to 2 cups Pasta Sauce
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Salt and pepper to taste, optional


1. Fill 2-quart saucepan two-third full of water. Add 1 tablespoon olive oil and 1 teaspoon sea salt. Bring water to boil over high heat. Add pasta, stir and cook for 10 to 12 minutes until al dente (soft to the tooth). Drain and set aside.

NOTE: If you can multi-task, prepare sausage and veggies while pasta is cooking.

2. Add 1 tablespoon olive oil to 12-inch skillet and preheat to 350 degrees Fahrenheit. When oil begins to smoke, carefully place sausage coil in skillet and cook for 3 to 4 minutes. Using tongs, flip sausage and cook for 3 to 4 minutes. Reduce heat to medium and cook sausage for 2 minutes.


3. Transfer sausage to a paper towel lined plate to absorb excess grease.

4. Add vegetables to remaining oil and sauté for 3 to 4 minutes. If necessary, add one teaspoon of oil. Salt and pepper veggies, if desired. Vegetables should still have a bit of crunch. If overcooked they will become mushy.

5. Remove wooden skewers from Chevilotta sausage and slice into bite-size pieces. Return to vegetable mixture and gently stir to combine ingredients.


6. Add pasta and pasta sauce to sausage ingredients. Gently stir to incorporate ingredients.

7. Simmer for 3 to 4 minutes. Transfer to serving dish. Top with grated Parmigano-Reggiano cheese and serve immediately.


Bon Appétit!