🇮🇹 Italian · Pasta
🍝 Cavatelli al Sugo di Salsiccia Molisano
Cavatelli al Sugo di Salsiccia
Small hand-shaped pasta shells from Molise tossed in a rustic sausage and tomato ragù, a simple, satisfying dish typical of the region's home cooking.
Molise's version of cavatelli with sausage ragù leans on generous fennel-forward sausage and a slow-simmered tomato base, a straightforward but deeply satisfying dish found in home kitchens throughout the region.
Ingredients
Equipment: Mixing bowl, Small knife for shaping, Large pot, Large sauté pan
- 400 g (3 cups) semolina flour
- 180 ml (¾ cup) warm water, plus more as needed
- Pinch of salt
- 400 g (14 oz) Italian sausage, casings removed and crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 100 ml (scant ½ cup) dry red wine
- 500 g (1 lb) canned crushed tomatoes
- Fresh basil
- 60 ml (¼ cup) extra virgin olive oil
- Grated pecorino, for serving
- Salt and chili flakes, to taste
Method
- Mix the semolina, water, and salt into a firm dough, kneading for 10 minutes. Rest, covered, for 20 minutes.
- Pinch off small pieces of dough and drag each across a work surface with a fingertip to curl into small shells, setting aside on a floured tray.
- Warm the olive oil in a pan and cook the crumbled sausage until browned, breaking it into small pieces.
- Add the onion and garlic and sauté until softened.
- Add the wine and let it reduce, then add the crushed tomatoes and chili flakes.
- Simmer gently for 25–30 minutes until thick and well combined.
- Bring a large pot of salted water to a boil and cook the cavatelli until they float and are tender, about 4–5 minutes.
- Drain the pasta, reserving some cooking water, and toss into the sauce with a splash of the water.
- Finish with fresh basil and serve with grated pecorino.
Chef Tips
- Break the sausage into small, even crumbles for a consistent sauce texture.
- The dough should be firm — knead persistently until it comes together properly.
- This sauce benefits from a slow simmer, letting the sausage flavor fully infuse the tomato base.
Common Mistakes to Avoid
- Rushing the sauce, which needs time to develop real depth from the sausage.
- Making the dough too soft, leading to cavatelli that lose their shape when boiled.
- Using bland sausage, which is the main flavor driver of this simple dish.
Nutrition (per serving)
Health Benefits
- A good source of protein from the sausage and pecorino.
Cultural Note
This dish reflects Molise's straightforward, hearty home cooking, a lesser-known Italian region whose cuisine remains deeply tied to family recipes rather than restaurant traditions.
Storage & Serving
Storage: The sauce keeps refrigerated for up to 3 days.
Reheating: Reheat the sauce gently on the stovetop; cook fresh pasta just before serving.
Serve with: Crusty bread, A robust red wine