Cavatelli Lucani con Sugo di Salsiccia
Handmade semolina pasta shells tossed in a rich, slow-simmered tomato and seasoned Lucanica pork sausage ragù.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Wooden pasta board
- •Large heavy-based saucepan
- •Large stockpot
- •Slotted spoon or spider
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 22 g
- carbs
- 78 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 620 kcal
Instructions
- 1
Pour the semola onto a wooden board, form a well, and gradually mix in warm water until a rough dough forms.
- 2
Knead the dough vigorously for ten minutes until smooth and elastic, then wrap and rest for thirty minutes.
- 3
Heat the olive oil in a saucepan over medium heat and cook the onion and garlic until soft and sweet.
- 4
Add the crumbled sausage meat and fry for five minutes until lightly browned and fragrant.
- 5
Pour in the white wine and let it bubble away completely while scraping up browned bits from the pan.
- 6
Stir in the hand-crushed tomatoes and a pinch of salt, then simmer uncovered on low heat for thirty minutes.
- 7
Roll rested dough into thin ropes, cut into small nuggets, and drag each piece with three fingertips to hollow out cavatelli.
- 8
Drop the fresh cavatelli into boiling salted water and cook for three to four minutes until they float and turn tender.
- 9
Lift the cavatelli directly into the simmering sauce, toss vigorously over low heat with grated pecorino, and serve immediately.
Chef's tips
Dust your work surface lightly with semola rather than plain flour to keep the fresh pasta shapes from sticking. Use sausage seasoned with wild fennel seeds for the true fragrance of southern Lucanian cooking.
Ingredient substitutions
- salsiccia Lucanica → coarse Italian pork sausage seasoned with ground fennel seeds
- Pecorino di Filiano → Pecorino Romano or aged Canestrato Pugliese
Storage
Store leftover pasta and sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a wide frying pan over medium-low heat with a splash of water until steaming hot throughout.
Common mistakes to avoid
- •Adding too much water initially, making the semolina dough sticky rather than firm and pliable
- •Boiling the fresh cavatelli for too long, losing their characteristic firm and chewy bite
Serving suggestions
Cooked Cavatelli Lucani con Sugo di Salsiccia?
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