
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.
Serves:
Ingredients
- 3tbspolive oil
- ¾lbhot Italian sausage
- 1onion
- 3clovesgarlic
- 3cupstomatoes in thick puree,crushed, canned
- 3tbspfresh mint,chopped, optional
- 1cupfresh parsley,chopped
- ¼cupwater
- 1¼tspsalt
- 2pincheslarge saffron,optional
- 1lbcavatelli,frozen
- ¼cupfresh basil,chopped
- 3tbspPecorino Romano,or parmesan, grated
Instructions
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In a large deep frying pan or Dutch oven, heat 1 tablespoon of oil over moderate heat.
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Add the sausage and cook, breaking up the meat with a fork, for about 5 minutes until it is no longer pink.
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Reduce the heat to moderately low and add the remaining 2 tablespoons of oil to the pan.
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Stir in the onion and garlic.
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Cook, stirring occasionally, for about 5 minutes until the onion is translucent.
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Add the tomatoes, mint, parsley, water, salt, and 1 pinch of saffron.
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Simmer for about 15 minutes until thickened.
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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.
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Reserve ½ cup of the pasta water.
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Drain the cavatelli and toss with the meat sauce, basil, the reserved pasta water, and cheese.
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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.
Nutrition
- Calories:Â 872.10kcal
- Fat:Â 40.58g
- Saturated Fat:Â 12.43g
- Monounsaturated Fat:Â 20.35g
- Polyunsaturated Fat:Â 5.31g
- Carbohydrates:Â 94.83g
- Fiber:Â 6.36g
- Sugar:Â 7.49g
- Protein:Â 30.98g
- Cholesterol:Â 71.07mg
- Sodium:Â 920.02mg
- Calcium:Â 159.95mg
- Potassium:Â 900.58mg
- Iron:Â 4.48mg
- Vitamin A: 128.67µg
- Vitamin C:Â 40.84mg
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