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Cavatelli-with-Spicy-Italian-Sausage

Cavatelli with Spicy Italian Sausage

Spicy Sausage, Calabrian chili, Red wine and tomatoes are the ingredients for this rich and mouthwatering sauce - ideal to serve with homemade cavatelli.
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Cavatelli, Italian Sausage, Spicy pasta
Servings: 6
Calories: 689.64kcal

Ingredients

  • 1 batch cavatelli handmade
  • 1 pound sausage Spicy Italian
  • 1 cup onion chopped
  • 2 tbsp olive oil extra vurgin
  • 3 tbsp pepper Calabrian chili
  • 2 fl oz wine red, dry
  • 3 tsp tomato paste
  • 2 can tomatoes san Marzano
  • 1 cup caciocavallo cheese, grated
  • 2 tsp salt
  • 1 sprig basil
  • 1 sprig thyme

Instructions

  • Gather all your ingredients and start by removing the casings from the sausage. Discard the casings.
  • Use a skillet and place on the stove on medium heat, when hot add the sausage, breaking up the sausage as it cooks so you don’t have large pieces. 
  • Once the sausage has browned and is cooked through, remove with a slotted spoon and set aside.
  • Leave the fat from the sausage in the pan and add the chopped onions, a pinch of Calabrian chili, the tomato paste, mix it well and then add the red wine, scraping down the bits of the sausage. 
  • Once the wine has evaporated add the tomatoes and mash the with a wooden spoon. Add a sprig of basil and a sprig of thyme. Let it simmer for 20 minutes on medium.
  • Remove the herbs and then add the sausage you kept aside. Let is cook on slow for other 40 minutes, until all the flavor are combined.
  • While the sauce simmers, bring a pot of hot water to boil, add salt and add the cavatelli. Cook them for 9 minutes ion freshly made, or if fry simply follow the instruction on the package.
  • Remove them with a slotted spoon and add them to the sauce. Mix them and add a few tablespoon of pasta cooking water. Add a few tablespoon of the Caciocavallo cheese and mix until combined.
  • Plate them and sprinkle them with a drizzle of EVOO and some freshly coarsely grated Caciocavallo cheese , more Calabrian chili pepper and some fresh basil.

Notes

For substitutions check the session in the blog post above.

Nutrition

Calories: 689.64kcal | Carbohydrates: 62.71g | Protein: 27.03g | Fat: 35.49g | Sodium: 1518.28mg | Potassium: 512.1mg | Fiber: 3.78g | Sugar: 3.75g | Vitamin A: 283.43IU | Vitamin C: 4.55mg | Calcium: 218.92mg | Iron: 2.54mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!