Recipes › Pasta › Cavatelli with Sausage Recipe

Cavatelli with Sausage Recipe

Recipe by Pedro M. A. Neves

Cavatelli with sausage is a rustic Southern Italian pasta dish featuring hand-rolled, ridged pasta shells tossed with browned Italian sausage, fresh tomatoes, garlic, and aromatic herbs. This hearty, one-pot main course delivers authentic comfort food with minimal ingredients and bold flavors. Simple to prepare yet deeply satisfying, it showcases the traditional cooking methods of Campania.

Ingredients

• 400g (14 oz) cavatelli pasta
• 350g (12 oz) Italian sausage, removed from casing
• 400g (14 oz) canned San Marzano tomatoes, crushed
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 30ml (2 tablespoons) extra virgin olive oil
• 1 teaspoon fennel seeds
• 8 fresh basil leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 60ml (1/4 cup) reserved pasta water
• 30g (1 oz) Parmigiano-Reggiano, grated, plus more for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it into small chunks with a wooden spoon. Cook for 6-8 minutes until browned and cooked through, stirring occasionally.

2. Reduce heat to medium. Add diced onion to the skillet with the cooked sausage and cook for 3-4 minutes until softened and translucent, stirring frequently.

3. Add minced garlic and fennel seeds to the skillet. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.

4. Pour the crushed San Marzano tomatoes into the skillet. Add salt, black pepper, and red pepper flakes if using. Stir well to combine all ingredients.

5. Bring the sauce to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, to allow flavors to meld and sauce to thicken slightly.

6. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add cavatelli pasta and cook according to package directions until al dente, typically 12-14 minutes. Reserve 60ml (1/4 cup) of pasta water before draining.

7. Add the drained cavatelli to the sausage sauce along with the reserved pasta water. Toss gently but thoroughly over low heat for 1-2 minutes, allowing the pasta to absorb some sauce.

8. Remove the skillet from heat. Tear fresh basil leaves and sprinkle over the top along with grated Parmigiano-Reggiano. Toss one final time to distribute herbs.

9. Divide among four bowls and serve immediately while hot, with extra Parmigiano-Reggiano and additional red pepper flakes on the side.

Substitutions

• For a lighter version, replace sausage with 350g ground turkey or lean ground beef
• Substitute fresh basil with 1/2 teaspoon dried oregano if fresh basil is unavailable
• Use diced fresh tomatoes (about 500g) in place of canned tomatoes during summer months
• Swap Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese flavor

Tips

• Do not overcook the cavatelli; al dente texture contrasts better with the creamy sauce and preserves the pasta's structure
• Reserve pasta water before draining—its starch helps emulsify the sauce and creates a silky coating on the cavatelli
• If cavatelli is unavailable, rigatoni or penne rigate work as good substitutes due to their similar ridged surfaces that catch sauce
• Brown the sausage thoroughly to render its fat, which adds richness and prevents the dish from being greasy

Cavatelli with sausage originates from the Campania region in Southern Italy, particularly around Naples and Salerno, where handmade pasta and pork sausage have been staples for centuries. This dish represents cucina povera—peasant cooking that transforms humble ingredients into deeply satisfying meals, traditionally prepared for family gatherings and Sunday dinners.

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