Two weeks ago I made an arrabiata pasta sauce which I served over spaghetti. I had made enough sauce that I could freeze a container for another dinner. On Fourth of July John cooked up five hot Italian sausages and we had two left over. Now all I needed was a a day when the temperature was not in the triple digits.

Luckily today was cooler. I defrosted the sauce and cut up the sausages in small chunks. John cooked up a pot of celletani (which is exactly the same as cavatappi) and I warmed up the sauce. It was so delicious and a nice break from all the salad-y dinners we have been having lately!