Cavatelli With Sardinian Meat Sauce Recipes

CAVATELLI WITH TOMATO SAUCE AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.
• Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

HOMEMADE CAVATELLI WITH "LEFTOVER SAUCE"

Steps:

• For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour.
• Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
• On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
• For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
• Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
• Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.

CAVATELLI WITH SARDINIAN MEAT SAUCE

Steps:

• In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat.
• Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic.
• Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of the saffron. Simmer until thickened, about 15 minutes.
• Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes.
• Reserve 1/2 cup of the pasta water. Drain the cavatelli and toss with the meat sauce, the basil, the reserved pasta water, and the cheese.
• Serve with additional Pecorino Romano.