Cavatelli with Sardinian Meat Sauce Recipe

Cavatelli with Sardinian Meat Sauce Recipe

How To Make Cavatelli with Sardinian Meat Sauce

Have a fill of this piquant cavatelli dish that offers the prime flavors of Sardinia with its meat sauce made with hot Italian sausage, tomatoes, and herbs.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 3tbspolive oil
  • ¾lbhot Italian sausage
  • 1onion
  • 3clovesgarlic
  • 3cupstomatoes in thick puree,crushed, canned
  • 3tbspfresh mint,chopped, optional
  • 1cupfresh parsley,chopped
  • ¼cupwater
  • tspsalt
  • 2pincheslarge saffron,optional
  • 1lbcavatelli,frozen
  • ¼cupfresh basil,chopped
  • 3tbspPecorino Romano,or parmesan, grated


  1. In a large deep frying pan or Dutch oven, heat 1 tablespoon of oil over moderate heat.

  2. Add the sausage and cook, breaking up the meat with a fork, for about 5 minutes until it is no longer pink.

  3. Reduce the heat to moderately low and add the remaining 2 tablespoons of oil to the pan.

  4. Stir in the onion and garlic.

  5. Cook, stirring occasionally, for about 5 minutes until the onion is translucent.

  6. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of saffron.

  7. Simmer for about 15 minutes until thickened.

  8. Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch of saffron for 10 to 15 minutes until just done.

  9. Reserve ½ cup of the pasta water.

  10. Drain the cavatelli and toss with the meat sauce, basil, the reserved pasta water, and cheese.

  11. Serve with additional Pecorino Romano.

Recipe Notes

Sausage Substitutes: If there’s no hot Italian sausage, use ground pork or mild sausage and a ¼ teaspoon of dried red-pepper flakes.


  • Calories: 872.10kcal
  • Fat: 40.58g
  • Saturated Fat: 12.43g
  • Monounsaturated Fat: 20.35g
  • Polyunsaturated Fat: 5.31g
  • Carbohydrates: 94.83g
  • Fiber: 6.36g
  • Sugar: 7.49g
  • Protein: 30.98g
  • Cholesterol: 71.07mg
  • Sodium: 920.02mg
  • Calcium: 159.95mg
  • Potassium: 900.58mg
  • Iron: 4.48mg
  • Vitamin A: 128.67µg
  • Vitamin C: 40.84mg
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