Ventricina del Vastese nei Piatti Molisani
A comforting Molisano pasta dressed in a savoury tomato ragù flavoured with ventricina, a coarse cured pork salame seasoned with red pepper and wild fennel.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Large sauté pan
- •Large stockpot
- •Colander
- •Wooden spoon
- •Chef's knife
- •Cheese grater
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 580 kcal
Instructions
- 1
Warm the extra virgin olive oil in a wide sauté pan over low heat.
- 2
Add the diced ventricina and fry gently for 5 minutes until the spiced pork fat renders out into the oil.
- 3
Stir in the chopped onion and crushed garlic clove, cooking slowly until the onion softens and turns translucent.
- 4
Pour in the white wine and allow it to bubble briskly until the sharp alcohol aroma evaporates.
- 5
Add the tomato passata, crushed wild fennel seeds and a modest pinch of salt.
- 6
Simmer the sauce uncovered over low heat for 25 minutes until rich, glossy and deeply reddish-orange.
- 7
Bring a large pot of salted water to a rolling boil and tip in the cavatelli.
- 8
Cook the pasta until al dente, which takes about 4 to 6 minutes for fresh cavatelli.
- 9
Transfer the drained pasta directly into the sauce using a slotted spoon.
- 10
Toss everything together over medium heat for 1 minute with a small splash of pasta water.
- 11
Remove from the heat, scatter over the grated Pecorino Molisano and serve immediately.
Chef's tips
Render the ventricina over gentle heat so its paprika-infused fat melts smoothly into the oil without scorching the spices. Taste the sauce before adding additional salt, as the cured pork and pecorino impart plenty of seasoning.
Ingredient substitutions
- Ventricina → a hot Italian soppressata or spicy spreadable nduja, though the flavour profile will be less distinctly herbal
- Pecorino Molisano → aged Caciocavallo di Agnone or Pecorino Romano
Storage
Keep leftover dressed pasta in a sealed container in the fridge for up to 2 days.
Reheating
Reheat gently in a covered frying pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Frying the cured salame on high heat, which scorches the ground red pepper and turns the fat bitter.
- •Over-salting the sauce before letting the cured ventricina fully impart its savoury flavour.
- •Rinsing or over-draining the pasta instead of coating it directly in the simmering pan sauce.
Serving suggestions
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