Cavatelli Sausage Ragu Recipe
cavatelli, sausage, pomodoro sauce, herbs, parmigiano
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Ingredients
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Pasta
Sausage Ragu
Finishing Touches
Method
Preparing the Pasta
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to the package instructions until al dente, usually about 5-7 minutes. Once cooked, drain and reserve a cup of pasta water.
Making the Sausage Ragu
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Cook the Sausage
Add the ground Italian sausage to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes.
- 4
Add the Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
Combining and Serving
- 5
Combine Pasta and Sauce
Add the cooked cavatelli to the skillet with the sausage ragu. Toss to coat the pasta with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is achieved.
- 6
Serve
Divide the pasta into serving bowls. Top with grated Parmigiano-Reggiano cheese and garnish with fresh basil leaves. Serve immediately.