Cavatelli with Caciocavallo Cream, Sausage and Tomato by @maritoemoglie_incucina

35 min

4 servings

🍝

400 g

Cavatelli

🍖

300 g

Sausage

🧀

100 g

Caciocavallo

🥛

100 ml

Fresh cream

🍅

20 g

Tomato paste

🧈

20 g

Butter

🫒

30 ml

Extra virgin olive oil

🧄

3 g

Garlic

🍷

50 ml

White wine

⚫

0.5 g

Black pepper

🧂

5 g

Salt

🌿

5 g

Parsley

🍝

240 ml

Pasta cooking water

💧

Water

  1. Heat
    • Heavy cream

    Heat the heavy cream gently over low heat without boiling.

  2. Add
    • Caciocavallo cheese

    Add the caciocavallo cheese and stir until completely melted.

  3. Set
    • Fresh cream

    Remove the cheese cream from the heat and set it aside.

  4. Heat
    • Extra virgin olive oil
    • Butter

    Heat the olive oil and butter in the large skillet over medium heat.

  5. Add
    • Garlic

    Add the crushed garlic and cook until fragrant.

  6. Add
    • Pork sausage

    Add the pork sausage and brown it thoroughly over medium heat.

  7. Pour
    • Dry white wine

    Pour in the dry white wine and simmer until the alcohol has evaporated.

  8. Stir
    • Tomato paste
    • Sausage

    Stir the tomato paste into the sausage until evenly combined.

  9. Add
    • Pasta cooking water

    Add 240 ml pasta cooking water and simmer the sauce for 3 to 4 minutes.

  10. Boil
    • Salt
    • Pasta cooking water

    Bring a large pot of salted water to a boil.

  11. Cook
    • Fresh cavatelli

    Cook the fresh cavatelli until al dente according to package timing.

  12. Drain
    • Fresh cavatelli
    • Pasta cooking water

    Drain the cavatelli and reserve 240 ml of the cooking water.

  13. Add
    • Fresh cavatelli
    • Pork sausage
    • Tomato paste

    Add the drained cavatelli to the sausage and tomato sauce.

  14. Toss
    • Caciocavallo cheese
    • Heavy cream

    Pour in the reserved caciocavallo cream and toss over low heat.

  15. Add
    • Pasta cooking water

    Add more pasta cooking water if needed and toss until creamy.

  16. Season
    • Black pepper
    • Fresh parsley

    Season with black pepper and garnish with fresh parsley before serving.

Cavatelli with Caciocavallo Cream, Sausage and Tomato by @maritoemoglie_incucina

35 min

4 servings

🍝

400 g

Cavatelli

🍖

300 g

Sausage

🧀

100 g

Caciocavallo

🥛

100 ml

Fresh cream

🍅

20 g

Tomato paste

🧈

20 g

Butter

🫒

30 ml

Extra virgin olive oil

🧄

3 g

Garlic

🍷

50 ml

White wine

⚫

0.5 g

Black pepper

🧂

5 g

Salt

🌿

5 g

Parsley

🍝

240 ml

Pasta cooking water

💧

Water

Preparation Steps

  1. Step 1/16

    Heat the heavy cream gently over low heat without boiling.

    🥛Heavy cream
    🍲Small saucepan
    🥄Wooden spoon

  2. Step 2/16

    Add the caciocavallo cheese and stir until completely melted.

    🧀Caciocavallo cheese
    🍲Small saucepan
    🥄Wooden spoon

  3. Step 3/16

    Remove the cheese cream from the heat and set it aside.

    🍲Small saucepan

  4. Step 4/16

    Heat the olive oil and butter in the large skillet over medium heat.

    🫒Extra virgin olive oil
    🧈Butter
    🍳Large skillet
    🥄Wooden spoon

  5. Step 5/16

    Add the crushed garlic and cook until fragrant.

    🧄Garlic
    🍳Large skillet
    🥄Wooden spoon
    🔪Knife

  6. Step 6/16

    Add the pork sausage and brown it thoroughly over medium heat.

    🍖Pork sausage
    🍳Large skillet
    🥄Wooden spoon

  7. Step 7/16

    Pour in the dry white wine and simmer until the alcohol has evaporated.

    🍷Dry white wine
    🍳Large skillet
    🥄Wooden spoon

  8. Step 8/16

    Stir the tomato paste into the sausage until evenly combined.

    🍅Tomato paste
    🍳Large skillet
    🥄Wooden spoon

  9. Step 9/16

    Add 240 ml pasta cooking water and simmer the sauce for 3 to 4 minutes.

    🍝Pasta cooking water
    🍳Large skillet
    🥄Ladle
    🥄Wooden spoon

  10. Step 10/16

    Bring a large pot of salted water to a boil.

    🧂Salt
    🍲Large pot

  11. Step 11/16

    Cook the fresh cavatelli until al dente according to package timing.

    🍝Fresh cavatelli
    🍲Large pot
    🥄Wooden spoon

  12. Step 12/16

    Drain the cavatelli and reserve 240 ml of the cooking water.

    🍝Fresh cavatelli
    🍝Pasta cooking water
    🧺Colander
    🥄Ladle

  13. Step 13/16

    Add the drained cavatelli to the sausage and tomato sauce.

    🍝Fresh cavatelli
    🍖Pork sausage
    🍅Tomato paste
    🍳Large skillet
    🥄Wooden spoon

  14. Step 14/16

    Pour in the reserved caciocavallo cream and toss over low heat.

    🧀Caciocavallo cheese
    🥛Heavy cream
    🍳Large skillet
    🥄Wooden spoon

  15. Step 15/16

    Add more pasta cooking water if needed and toss until creamy.

    🍝Pasta cooking water
    🍳Large skillet
    🥄Ladle
    🥄Wooden spoon

  16. Step 16/16

    Season with black pepper and garnish with fresh parsley before serving.

    ⚫Black pepper
    🌿Fresh parsley
    🍳Large skillet
    🥄Wooden spoon
    🔪Knife

Composition

Ingredients

Types

Vegetables, Dairy, Fats and Oils, Seasonings, Beverages

Ingredients

Cavatelli, Sausage, Caciocavallo, Fresh cream, Tomato paste, Butter, Extra virgin olive oil, Garlic, White wine, Black pepper, Salt, Parsley, Pasta cooking water, Water

Notes

Cavatelli (fresh), Sausage (crumbled), Caciocavallo (grated or in small pieces), Tomato paste (about 20 g), Garlic (crushed, can be removed later), Black pepper (to taste), Salt (to taste), Parsley (fresh, to taste, optional), Pasta cooking water (a ladle, reserved to loosen the tomato concentrate and the final sauce), Water (salted, for boiling the cavatelli)

Allergens

Milk

Dietetics

Dietary regimen

High protein

Calories

745 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 74g, Fat: 35g, Saturated fat: 15g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3.1mg, Potassium: 410mg, Sodium: 690mg, Phosphorus: 390mg

Vitamins

Vitamin A: 190µg, Vitamin B12: 1.2µg, Vitamin C: 4mg, Vitamin D: 0.6µg, Vitamin K: 35µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Small saucepan, Large skillet, Large pot, Colander, Cheese grater, Wooden spoon, Ladle, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Puglia

Various

Aspect

Texture

Creamy, Tender, Silky, Juicy

Flavors

Savory, Cheesy, Rich, Tomatoey, Garlicky, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the refrigerator)