Cavatelli with Sundried Tomatoes, Sausage and Porcini

16 February 2015 || Pasta, Recipes

Cavatelli is a traditional southern Italian pasta shape which pairs well with thick, chunky sauces like this one. This is a filling, tasty and quick recipe using several southern staples. 

Ingredients for 4 people

1 clove of garlic

50g porcini mushrooms

Extra virgin olive oil

360g Cavatelli pasta

4/5 sun dried tomatoes

Salt 300g

Pork sausage

2 sprigs fresh thyme (dried is also fine)

Glass of white wine

Ricotta cheese to garnish if desired


Soak the Porcini in warm water for 20 minutes. Chop the sun dried tomatoes into pieces. Next, warm 4 tablespoons extra virgin olive oil in a non-stick pan, add the chopped dried tomatoes and fry gently for a few minutes. Then add the peeled and crumbled sausage meat and let it cook for 4-5 minutes, checking and turning it frequently. Add the wine, cook on a fairly high heat until it has evaporated. Add the Porcini, salt and thyme, put the lid on the pan and leave to cook on a low heat for 15 minutes. Cook the Cavatelli in plenty of boiling salted water, draining when still al dente. Add the pasta to the sauce and, stirring gently for a few moments to allow the sauce to stick well to the pasta. Garnish with a little Ricotta cheese (optional) Serve whilst nice and hot. Buon Appetito!

comments powered by Disqus