"THE PEANUT BUTTER AND JELLY OF ITALIAN PASTA" -Chef Antonia
Cavatelli & Sausage is the quintessential cavatelli pasta dish. Growing up, sausage and rapini was either on a loaf of bread and eaten as a sandwich or served as a pasta dish with cavatelli. "
Serves 2 (4 oz portions)
Kit Includes
- 8 oz cavatelli dough
- 1/2 cup flour
- 3/4 cup sausage mix
- 2 tbsps rapini
- 1 1/2 cups chicken stock
- 8 tbsps unsalted butter
- 4 oz locatelli
- 3 tbsps chopped parsley
- 1/4 cup evoo
- 1 1/2 tbsps kosher salt
- 1 cavatelli maker
- 1 microplane
Pasta: flour, egg, ricotta, milk, salt.
Sausage Mix: pork butt, pork fat, fennel seeds, coriander seeds, salt, chili flakes, paprika, oregano, parsley, garlic, parmesan, locatelli.
Chicken Stock: chicken, carrots, onion, celery, bay leaf, black peppercorns.
Refrigerate immediately upon arrival.
Skill Level: Intermediate
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