Homemade Cavatelli Recipe | Yummly

Homemade Cavatelli

THE PASTA PROJECT
17Ingredients
75Minutes
990Calories

Ingredients

US|METRIC
  • 250 grams flour (Italian semola, 9oz, semola di grana dura rimacinata)
  • 135 milliliters water (4.5 oz tepid, boil then allow to cool)
  • 1 teaspoon salt
  • 320 grams cavatelli pasta (11 oz, homemade or dried)
  • 300 grams pork sausage (10 oz skin removed and chopped)
  • 250 grams oyster mushrooms (9 oz In Puglia they use cardoncelli/king oyster mushrooms)
  • 250 grams plum tomatoes (9 oz peeled and chopped)
  • 150 grams tomato passata (5 oz I use Cirio passata rustica)
  • 50 grams ricotta (salted sheep's, 2 oz In Puglia, they use marzotica ricotta)
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove (peeled and crushed)
  • 2 bay leaves
  • 1 glass white wine
  • 1 teaspoon peperoncino (flakes, red chili pepper)
  • salt (for pasta and to taste)
  • black pepper (to taste)
  • 1 handful fresh parsley (chopped)
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    NutritionView More

    990Calories
    Sodium60% DV1450mg
    Fat58% DV38g
    Protein65% DV33g
    Carbs41% DV122g
    Fiber32% DV8g
    Calories990Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol60mg20%
    Sodium1450mg60%
    Potassium1130mg32%
    Protein33g65%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate122g41%
    Dietary Fiber8g32%
    Sugars7g14%
    Vitamin A30%
    Vitamin C40%
    Calcium10%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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