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Ingredients
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Pasta & Dough
Homemade Sausage
Long Hot Pesto
Sauce & Finishing
Method
Pasta & Dough
- 1
Make the dough
In a large bowl or on a clean work surface, combine all-purpose flour, semolina flour and 1 tsp salt. Make a well in the center and add warm water, egg and 1 tablespoon olive oil. Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is too dry, add up to 1–2 tbs warm water; if too sticky, dust with a little flour.
- 2
Rest and roll
Form the dough into a ball, coat lightly with olive oil, wrap in plastic or cover with a bowl and let rest at room temperature for 30 minutes. After resting, divide dough into 4 portions. Keep unused portions covered. On a floured surface, roll one portion into a thin rope about 1/2-inch diameter, then cut into 1-inch pieces. To shape cavattelli: take each piece, press with a thumb to indent, then drag across the board or a ridged gnocchi board to create a hollowed, slightly ridged shape. Alternatively, press with the back of a fork. Place shaped cavattelli on a lightly floured tray while you work.
Homemade Sausage
- 3
Season and cook
In a bowl, combine ground pork with crushed toasted fennel seeds, paprika, red pepper flakes, minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 2 tablespoons dry white wine (if using). Mix gently but thoroughly to distribute seasonings—do not overwork. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned pork and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Taste and adjust seasoning if needed. Transfer cooked sausage to a bowl and keep warm.
Long Hot Pesto
- 4
Prepare peppers
If not already roasted, roast long hot peppers directly over a gas flame, under a broiler, or on a hot skillet until skin is blistered and charred on all sides. Place peppers in a bowl and cover with plastic wrap or a bag for 10 minutes to steam; peel, remove stems and seeds, and pat dry. Chop roughly.
- 5
Make pesto
In a food processor, combine the roasted long hot peppers, basil leaves, toasted pine nuts, grated parmesan, garlic clove, lemon juice and red wine vinegar. Pulse to combine. With the processor running, stream in 1/2 cup extra-virgin olive oil until a smooth, slightly coarse emulsion forms. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed. The pesto should be spreadable and bright — if too thick, thin with 1–2 tbs reserved pasta water when tossing with pasta.
Sauce & Finishing
- 6
Cook pasta
Bring a large pot of salted water to a rolling boil. Add shaped cavattelli and cook until al dente, about 3–5 minutes depending on thickness (fresh pasta cooks quickly). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 7
Build the sauce
While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large sauté pan over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add 1/4 cup dry white wine and simmer until reduced by half, about 2 minutes.
- 8
Combine pasta, sausage and pesto
Add the cooked sausage to the pan and stir to combine. Add the drained cavattelli to the pan with the sausage, then add 1/2 cup of the reserved pasta water and 2–3 tablespoons of the long hot pesto. Toss gently over medium heat until sauce coats the pasta, adding more reserved pasta water as needed to reach a silky consistency (use up to the full reserved cup). Taste and adjust with additional pesto, salt or pepper.
- 9
Finish and serve
Turn off the heat and stir in 1/4 cup grated pecorino or parmesan and 2 tablespoons chopped fresh parsley to finish. Divide among bowls and garnish with additional pesto, extra grated cheese and parsley if desired. Serve immediately.