Cavatelli with sausages
4 servings
85 minutes
Cavatelli with sausages is a classic dish of Italian cuisine that embodies the traditions of southern regions. These small handmade pasta shells made from durum wheat have a delicate texture and perfectly hold the rich meat sauce. Inspired by rustic recipes, this version includes aromatic Italian sausages, sweet onions, garlic, white wine, and peeled tomatoes, creating depth of flavor. A light spiciness from dried chili and fresh thyme adds sophistication, while Parmesan completes the composition with its rich umami. This dish is an ideal choice for a cozy family dinner served with a glass of dry wine. Its richness and balance of flavors make each forkful a true culinary delight where the simplicity of pasta meets the richness of traditional cuisine.
1
Pour flour into a mound on a clean surface and make a well in the center. Gradually add 200 ml of warm water, mixing the flour with a fork from the outside until a dough forms.
- Durum wheat flour: 400 g
- Salt: to taste
2
Knead on a floured surface for 10 minutes or until a smooth and elastic dough is formed.
3
Cut the dough into four pieces so you can work with one quarter at a time. While working, cover the rest with a clean damp kitchen towel to prevent it from drying out.
4
Roll the first quarter into a long sausage about 1 cm in diameter, then cut it into pieces of 2 cm.
5
Lightly dust the back of a fine grater with flour, gently press a piece of dough with your thumb, then pull it to create a chunky textured shape. Place on a baking sheet sprinkled with semolina and repeat.
6
Place a large pan with oil over medium heat.
- Olive oil: 30 ml
7
Remove the stem and seeds from the chili, cut into flakes and add to the pan. Sprinkle with thyme leaves and sauté for 30 seconds, then spoon out and set aside, leaving the pan on the heat.
- Dried chili pepper: 1 piece
- Thyme: 15 g
8
Squeeze the sausage filling out of the casing into a pan and mash it. Clean, finely chop and add onion and garlic, paprika, then sauté lightly for 15 minutes or until soft, stirring occasionally.
- Small sausages: 125 g
- Red onion: 1 head
- Garlic: 2 cloves
9
Add wine, bring to a boil, then mash and add tomatoes, and simmer for 15 minutes.
- Dry white wine: 125 ml
- Pelati (whole peeled tomatoes): 400 g
10
Boil the pasta in a pot of salted boiling water for 4 minutes or until cooked, then drain the water, leaving a full cup of starchy water for cooking.
- Salt: to taste
11
Mix with the sauce, grate most of the parmesan on a fine grater and mix again, adding remaining cooking water if necessary. Sprinkle with chili pepper mixture and finely grate the remaining pecorino.
- Parmesan (Parmigiano Reggiano): 40 g