Tuscany Cavatelli
Embark on a culinary journey to the heart of Italy with Tuscany Cavatelli, a delightful homemade pasta dish bursting with rustic flavors. This recipe features tender semolina-based cavatelli pasta, lovingly shaped by hand, paired with a savory sauce of browned Italian sausage, fragrant rosemary, and robust crushed tomatoes. The sauce is enriched with caramelized onions, garlic, and fresh basil, creating a comforting, aromatic base that clings perfectly to the toothsome pasta. Finished with a sprinkle of Parmesan cheese, this dish offers a harmonious blend of textures and flavors that will transport you straight to the Tuscan countryside. Perfect for family dinners or special occasions, Tuscany Cavatelli is as rewarding to prepare as it is to enjoy.
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Recipe Information
Ingredients
- 300 grams Semolina flour
- 100 grams All-purpose flour
- 180 ml Water
- 300 grams Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 400 grams Crushed canned tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Fresh rosemary (finely chopped)
- 6 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese (grated)
Instructions
In a large mixing bowl, combine the semolina flour and all-purpose flour. Gradually add water while mixing with a fork, until the dough begins to come together.
Transfer the dough to a floured surface and knead it for about 6-8 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
After resting, divide the dough into 4 portions. Roll each portion into a thin rope, about 1/2 inch in diameter. Cut the rope into 3/4-inch pieces.
Using your thumb or the back of a fork, press each piece of dough and drag it slightly to create the signature cavatelli shape. Set the shaped pasta aside on a floured tray to prevent sticking.
Heat a large skillet over medium heat. Add olive oil and crumble the Italian sausage into the pan. Cook the sausage until browned and fully cooked through, about 5-7 minutes.
Remove the cooked sausage from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 additional minute until fragrant. Add the crushed tomatoes, tomato paste, rosemary, salt, and black pepper. Simmer the sauce for 15 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook the cavatelli pasta for 3-5 minutes, or until they float to the top. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Return the cooked sausage to the sauce and add the fresh basil leaves. Add the cooked cavatelli to the skillet with the sauce and toss to combine. Use the reserved pasta water to loosen the sauce if needed.
Serve hot, garnished with grated Parmesan cheese, and enjoy your Tuscany Cavatelli!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
