Cavatelli with Sausages
Pasta and Pizza • Italian
Description
Cavatelli with Sausages
Ingredients
- Semolina 15 oz
- Olive Oil 0 fl oz
- Dried Chili Pepper 1 piece
- Thyme 0 oz
- Sausages 5 oz
- Spanish onions 1 head
- Garlic 2 cloves
- Dry White Wine 5 fl oz
- Baking Tomatoes 15 oz
- Parmesan Cheese 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Pour the flour into a mound on a clean surface and make a well in the center. Gradually add 200 ml of warm water, mixing the flour with a fork from the outside until a dough forms.
Step 2
Knead on a floured surface for 10 minutes or until a smooth and elastic consistency is achieved.
Step 3
Cut the dough into four pieces so you can work with one quarter at a time. Cover the remaining dough with a clean, damp kitchen towel to prevent it from drying out.
Step 4
Roll the first quarter into a long sausage shape about 1 cm in diameter, then cut it into pieces of 2 cm.
Step 5
Lightly dust the back of a fine grater with flour, gently press a piece of dough against it with your thumb, then pull it to create a lumpy, textured shape. Place on a baking sheet dusted with semolina and repeat.
Step 6
Heat a large skillet with oil over medium heat.
Step 7
Remove the stem and seeds from the chili, cut it into flakes, and add it to the skillet. Sprinkle with thyme leaves and sauté for 30 seconds, then spoon it out and set aside, leaving the skillet on the heat.
Step 8
Squeeze the sausage meat from the casing into the skillet and crumble it. Peel, finely chop, and add the onion and garlic, then sauté lightly for 15 minutes or until soft, stirring occasionally.
Step 9
Add the wine, bring to a boil, then crush and add the tomatoes and simmer for 15 minutes.
Step 10
Cook the pasta in a pot of boiling salted water for 4 minutes or until done, then drain, reserving a full cup of starchy cooking water.
Step 11
Toss with the sauce, grate most of the parmesan finely and mix again, adding a splash of the reserved cooking water if necessary. Sprinkle with the chili pepper mixture and finely grate the remaining pecorino.
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