Start by heating the olive oil in a large skillet over medium heat. Once hot, add the sliced Italian sausage. Sauté it until it’s brown and cooked through, about 5-7 minutes. You'll want that beautiful golden brown color. Don’t forget to break up the sausage a bit; you want bite-sized pieces.

Next, add the chopped onion to the skillet. Cook until they soften, around 3 minutes. Once the onion is translucent, stir in the minced garlic and let it cook for an additional minute. The aroma that fills your kitchen at this moment will convince anyone walking by to join your pasta party!

Pour in the rich tomato pasta sauce. Stir everything together, letting the flavors meld. Sprinkle in your dried Italian herbs and black pepper. Bring the sauce to a gentle simmer and reduce the heat.  Cover the skillet and let it simmer for about 10 minutes. This is your chance to savor the moment. Take a deep breath and let the fragrances transport you to Italy.

While the sauce simmers, bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to the package instructions, typically around 4-5 minutes for fresh cavatelli and a little longer for dried pasta. It should be al dente, meaning tender but still slightly firm in the center.

Once the pasta is cooked, reserve a cup of pasta water (trust me, this is a little secret for later). Drain the cavatelli and then add it directly to the skillet with the sauce. Toss everything together gently for about two minutes. If the pasta seems too dry, add a splash of the reserved pasta water until it reaches your desired consistency.

Finally, remove the skillet from the heat and sprinkle the shredded mozzarella over the top. Cover it to let the cheese melt beautifully. After a few minutes, uncover and mix gently to