This pasta is typical of Sicily. It has no egg in it so is a very simple dough to make, but you need to have a cavatelli board and a bit of practice. Ready-made cavatelli is available at Sabato.
Pasta
| 1 | Water, tepid, to mix |
| 500 g | Semolina flour, (Durum wheat) (Main) |
| 1 tsp | Salt |
Sauce
| 1 | Extra virgin olive oil |
| ½ | Red wine, glass ,full-bodied |
| 500 g | Italian sausages, (preferably flavoured with fennel seeds and chilli flakes) (Main) |
| 1 tsp | Cinnamon, powder |
| 600 ml | Tomato sauce, (jar of passata or home-made) (Main) |
| 1 | Cheese, Grated caciocavallo Ragusano cheese (or you could use Pecorino) |
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Directions
- Pasta:Mix the flour with the warm salted water until you get a firm dough.
- Knead the dough and form thick spaghettoni (rolls).
- Then cut into 1cm portions and roll them on a fork (or special wooden cavatelli board) with your thumb to make the cavatelli, which are like little seashells.
- When they are all ready, leave them in the air to dry. While you're making the cavatelli.
- keep the remaining dough covered with a towel so that it does not dry out.
- Sauce:Remove the sausage from its casing, break into small chunks, then sauté in extra-virgin olive oil on a medium-high heat.
- Pour in the wine and, when the alcohol evaporates, add the cinnamon followed by the tomato sauce.
- Lower the heat and let it simmer for 15 minutes.
- Cook the pasta in boiling salted water, the cavatelli will float to the surface as soon as they are ready.
- Place them in a bowl with the sauce, mix well and sprinkle with the grated cheese.
