Cavatelli with Creamy Tomato Sauce & Sausage

A crowd pleasing pasta dish that tastes like a restaurant quality dish, but only takes 15 minutes to prepare. Soft, chewy Cavatelli in a slightly spicy, creamy tomato sauce with savory crumbled sausage and fresh parmegiano cheese. You’re going to be obsessed! This is the new Spicy Rigatoni!

Serves 4-5 people 

Ingredients-

1 Lb of fresh Cavatelli Pasta (can also use gnocchi or any short fresh pasta you prefer but cavatelli is best here)

2 Italian sausages (I like to use sweet here since we have the Calabrian chili paste but if you like extra heat use hot sausage), remove the meat from the casings 

2 tablespoons of butter 

2 tablespoons of extra virgin olive oil

1 large shallot (or 2 medium), finely minced

2-3 garlic cloves, minced finely

Salt & freshly ground black pepper

1 tablespoon of Calabrian chili paste (my preferred brand is Amore in the tube. I get it on amazon)

1/3 cup white wine

1/2 cup About 4 oz tomato paste 

1 cup of heavy cream 

3/4 cup freshly grated parmigiana reggiano cheese plus more for serving

6-8 leaves of fresh basil , sliced into ribbons 

Steps-

1. Bring a large pot of heavily salted water to a boil. While you’re waiting for it to boil start the sauce. 

2. Heat a skillet with at least 3 inch sides over medium low heat. Add the butter and olive oil and once its melted add your shallots and a pinch of salt and pepper. Sweat until soft and fragrant. Once the shallots start to soften, add the garlic and sweat another minute until fragrant, tossing constantly. Add the sausage and break it apart. Cook until the sausage is browned and continue to break it up so it is small crumbles. If your pasta water is ready, you can boil your cavatelli now and cook according to the directions. 

3. Add in the white wine into the pan with the sausage mixture and cook 1-2 minutes to reduce slightly and burn off some of the harsh alcohol. 

4. Add in the chili paste and tomato paste and toss on low heat to cook out the raw flavor of the paste, 2-3 minutes. Add in a good pinch of salt and black pepper. 

5. Add in the heavy cream and toss to combine everything. If your pasta is now cooked, drain it and reserve about 1 cup of the starchy pasta water. 

6. Add 1/2 cup of the starchy pasta water to your pan with the sausage sauce along with the parmigiana reggiano cheese and basil and stir to combine. Add in the cooked cavatelli pasta and toss to coat on low heat. If it is too thick add a splash more pasta water, if its too loose, cook over low heat stirring constantly until it is your desired texture. Taste and adjust the salt and pepper to your liking. 

7. Serve in bowls and top with a little extra parmigiana cheese, a drizzle of good quality extra virgin olive oil and extra basil if you’d like!