This cavatelli pasta with pork sausage will be your new fall favorite with the very first bite. On my recent trip to Sydney, Australia I discovered an Italian restaurant to try before my marathon because of course as you know, any good pre marathon dinner(s) consists of a good carb-loading session or two. One such place was Ragazzi. With many pastas to pick from I chose something hearty, herby, and with a little bit of heat. You will surely enjoy this as much as I did and my boys and husband and very much enjoying this so far this fall. Enjoy!
Cavatelli Pasta with Pork Sausage
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground hot Italian sausage
- 16 ounces cavatelli pasta
- 1 cup dry white wine
- 3 Tbsp heavy cream
- 2 ounces freshly grated Parmesan, for serving
- 1/2 teaspoon fresh thyme leaves, finely chopped
- 10 fresh sage leaves, finely chopped
- 2 teaspoons rosemary leaves, finely chopped
- 5 garlic cloves, roughly chopped
- 3 tbsp unsalted butter
- Pinch of crushed red pepper
- Freshly cracked black pepper, to taste
- Freshly cracked sea salt, to taste
Prepare
- First, heat a large skillet over medium-high heat. Cook until the sausage is fully cooked, about 4 minutes per side breaking the clumps up and until the sausage has some golden browned bits to it. Set aside on a plate.
- Next, bring a pot of 5 cups of water to a boil. Add the cavatelli and boil while stirring for about 6 minutes. Add the wine and heavy cream and cook for 5 more minutes.
- Meanwhile, add the butter, garlic, chopped sage, rosemary, and thyme to the skillet and cook, stirring, for two minutes, or until the herbs are very fragrant.
- Add the sausage to the skillet pasta with the toasted herbs and Parmesan and stir to combine.
- Finally, serve the pasta into bowls and top with sea salt, pepper, red pepper flakes, and additional shredded Parmesan cheese.
