Coated in a rich, sausage, mint and tomato sauce, this cavatelli dish is another easy pasta recipe to add to your repertoire. Use orecchiette, fusilli or casarecce if you don’t have cavatelli.
Read: The history of pasta
- 2 cloves of garlic, peeled and crushed
- 4 tablespoons olive oil
- 400g sausage meat, crumbled
- 150ml white wine
- 400g ripe tomatoes, peeled and roughly chopped
- a sprig of fresh mint
- 450g fresh, 400g dried cavatelli, orecchiette, fusilli, casarecce
- grated pecorino and red chilli flakes, to serve
In a capacious pot over medium-low heat, fry the crushed garlic in the olive oil. Add the crumbled sausage and stir until all pinkness has gone.
Pour in the wine and raise the heat. When the wine has evaporated, add the diced tomatoes and cook for another five to 10 minutes, or until the sauce has thickened. Finally, add the mint leaves and salt to taste.
Cook and drain the cavatelli, put them into the pot with the sauce and let them simmer for a few minutes, stirring and adding some of the cooking water if needed. Serve, passing round grated pecorino and red chilli flakes for those who want them.
An A-Z Of Pasta: Stories, Shapes, Sauces, Recipes by Rachel Roddy is published by Fig Tree, available now. Photography by Jonathan Lovekin.
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