Vodka Recipe
eight finger cavatelli / garlic / pecorino / tomato cream / crispy prosciutto / chili flakes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cavatelli
Tomato Cream Sauce
Garnish
Method
Cavatelli Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Gradually add water while mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Shape the Cavatelli
After resting, divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces. Use your finger to press and roll each piece against a gnocchi board or fork to create the classic cavatelli shape.
Tomato Cream Sauce Preparation
- 4
Cook Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- 5
Add Tomatoes
Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld.
- 6
Add Cream and Seasonings
Lower the heat, add the heavy cream, salt, black pepper, and chili flakes. Stir well and let simmer for another 5 minutes, stirring occasionally.
- 7
Incorporate Pecorino
Remove from heat and stir in the grated pecorino cheese until melted and incorporated into the sauce.
Combine and Serve
- 8
Cook Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2-3 minutes or until they float to the surface. Drain and set aside.
- 9
Combine with Sauce
In the skillet with the tomato cream sauce, add the cooked cavatelli. Toss gently to coat the pasta evenly with the sauce.
- 10
Prepare Prosciutto
In a separate pan, crisp up the prosciutto slices over medium heat until they are golden and crispy. Remove from heat and break into pieces.
- 11
Serve
Plate the cavatelli with tomato cream sauce and top with crispy prosciutto and fresh basil leaves. Serve immediately.
