Cavatelli With Sardinian Meat Sauce Recipes

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CAVATELLI WITH SARDINIAN MEAT SAUCE



Cavatelli With Sardinian Meat Sauce image

Make and share this Cavatelli With Sardinian Meat Sauce recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
3/4 lb hot Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
3 cups canned crushed tomatoes in puree (one 28-ounce can)
3 tablespoons chopped of fresh mint (optional)
1/3 cup chopped fresh parsley
1/4 cup water
1 1/4 teaspoons salt
2 large pinch saffron (optional)
1 lb frozen cavatelli
1/4 cup chopped fresh basil
3 tablespoons grated pecorino romano cheese or 3 tablespoons parmesan cheese, plus more for serving

Steps:

  • In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat.
  • Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
  • Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic.
  • Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of the saffron. Simmer until thickened, about 15 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes.
  • Reserve 1/2 cup of the pasta water. Drain the cavatelli and toss with the meat sauce, the basil, the reserved pasta water, and the cheese.
  • Serve with additional Pecorino Romano.

Nutrition Facts : Calories 822.7, Fat 35.2, SaturatedFat 9.8, Cholesterol 48.5, Sodium 1764.5, Carbohydrate 92.7, Fiber 4.4, Sugar 4, Protein 31.8

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  • In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
  • Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of the saffron. Simmer until thickened, about 15 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes. Reserve 1/2 cup of the pasta water. Drain the cavatelli and toss with the meat sauce, the basil, the reserved pasta water, and the cheese. Serve with additional Pecorino Romano.

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2008-09-03 Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes. Reserve 1/2 cup of the pasta water. …
From delish.com
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  • Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
  • Stir in the onion and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

CAVATELLI WITH SARDINIAN MEAT SAUCE RECIPE | RECIPES.NET
2021-03-22 Instructions. In a large deep frying pan or Dutch oven, heat 1 tablespoon of oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, for about 5 minutes until it is no longer pink. Reduce the heat to moderately low and add the remaining 2 tablespoons of oil to the pan. Stir in the onion and garlic.
From recipes.net
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Category Pasta Recipes
Cuisine European
Total Time 55 mins

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