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.
In a large deep frying pan or Dutch oven, heat 1 tablespoon of oil over moderate heat.
Add the sausage and cook, breaking up the meat with a fork, for about 5 minutes until it is no longer pink.
Reduce the heat to moderately low and add the remaining 2 tablespoons of oil to the pan.
Stir in the onion and garlic.
Cook, stirring occasionally, for about 5 minutes until the onion is translucent.
Add the tomatoes, mint, parsley, water, salt, and 1 pinch of saffron.
Simmer for about 15 minutes until thickened.
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.
Reserve ½ cup of the pasta water.
Drain the cavatelli and toss with the meat sauce, basil, the reserved pasta water, and cheese.
Serve with additional Pecorino Romano.
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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