Cavatelli Recipe

Make the dough

On a clean work surface or in a large bowl, combine the semolina and all-purpose flours with 1 tsp salt. Make a well in the center and add the egg, 1 tablespoon water and 1 tablespoon olive oil. Use a fork to incorporate flour into the wet ingredients until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and slightly elastic. If dough is too dry, add up to 1 teaspoon more water; if too sticky, dust with a little extra all-purpose flour. Form into a ball, wrap in plastic or cover, and let rest at room temperature for 30 minutes.

Shape cavatelli

Cut the rested dough into 4 pieces. Roll each piece into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4–1 inch pieces. To form cavatelli, press each piece with your thumb or a small gnocchi board and drag toward you to create a hollow, ridged shell. Place formed cavatelli on a lightly floured tray in a single layer.

Bring a large pot of salted water to a boil. Cook fresh cavatelli in batches: they will sink then float in 2–4 minutes when done. Remove with a slotted spoon and transfer to a bowl; reserve 1/2 cup pasta cooking water for the sauce.

Season the ground pork with crushed fennel seeds, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. Form into two sausage-shaped links about 3–4 inches long. Heat 1 tablespoon olive oil in a skillet over medium heat and brown the sausages on all sides, about 8–10 minutes, until internal temperature reaches 160°F (71°C). Remove from pan, slice or serve whole on the cavatelli as described in Assembly.

In a bowl combine the ground meat, breadcrumbs, Parmesan, 1/2 beaten egg, 1 tsp minced garlic, parsley, 3/4 tsp salt and 1/2 tsp black pepper. Mix gently until combined; overworking makes tough meatballs. Form into two medium meatballs (about golf-ball size).

Heat 1 tablespoon olive oil in a skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes, then remove and set aside. They will finish cooking in the sauce.

In the same skillet used for sausage or meatballs (add additional 1–2 tablespoons olive oil if needed), add 1/2 cup finely chopped onion and sauté over medium heat until translucent, about 4 minutes. Add 2 cloves thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in the crushed tomatoes and 1 tablespoon tomato paste (if using) and 1/2 cup water or reserved pasta cooking water. Add 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer.

Return the browned meatballs to the sauce (nestle them in) or slice the browned sausages and add to the sauce. Simmer gently for 10–12 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has thickened slightly. Taste and adjust salt/pepper.

Add the cooked cavatelli to the skillet with the sauce (or transfer sauce to a large bowl and combine). Toss gently, adding reserved pasta water a tablespoon at a time if needed to loosen and coat the pasta. Stir in torn basil leaves.

Serve cavatelli topped with grated Parmesan. If you prepared full sausages, plate one or two per serving or slice them into pieces. If you prepared meatballs, place one or two on each portion.