A swift, simple and satisfying mid-week pasta dish that you’ll end up cooking on repeat…
Nutrition Facts
Cavatelli with sausage, mint and tomato
Amount Per Serving
Calories 1167
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 26g
Cholesterol 72mg24%
Sodium 2494mg108%
Potassium 2935mg84%
Carbohydrates 136g45%
Fiber 44g183%
Sugar 14g16%
Protein 44g88%
Vitamin A 34264IU685%
Vitamin C 16mg19%
Calcium 417mg42%
Iron 22mg122%
* Percent Daily Values are based on a 2000 calorie diet.
Cavatelli with sausage, mint and tomato
Who doesn’t love sausage pasta?
Servings: 4 people
Calories: 1167kcal
Equipment
- Saucepan
- Colander
Ingredients
- 2 cloves of garlic peeled and crushed
- 4 tbsp olive oil
- 400 grams ripe tomatoes peeled and roughly chopped
- 150 ml white wine
- 400 grams sausage meat crumbled
- A sprig of fresh mint
- Salt
- 450 grams grated pecorino and red chilli flakes to serve
- 400 grams dried cavatelli orecchiette, fusilli, casarecce
Method
- In a large saucepan over a medium-low heat, fry the crushed garlic in the olive oil. Add the crumbled sausage and stir until all pinkness has gone.
- Pour in the wine and raise the heat. When the wine has evaporated, add the diced tomatoes and cook for another five to 10 minutes, or until the sauce has thickened. Finally, add the mint leaves and salt to taste.
- Cook and drain the cavatelli, put them into the pot with the sauce and let them simmer for a few minutes, stirring and adding some of the cooking water if needed. Serve, passing round grated pecorino and red chilli flakes for those who want them.
Nutrition
Calories: 1167kcal | Carbohydrates: 136g | Protein: 44g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2494mg | Potassium: 2935mg | Fiber: 44g | Sugar: 14g | Vitamin A: 34264IU | Vitamin C: 16mg | Calcium: 417mg | Iron: 22mg
An A-Z Of Pasta: Stories, Shapes, Sauces, Recipes by Rachel Roddy is published by Fig Tree. Photography by Jonathan Lovekin.
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