Dish

Cavatelli al sugo di maiale

Cavatelli al sugo di maiale is made with cavatelli pasta, which is a small shell-shaped pasta. The pasta is cooked until al dente and then tossed with a rich and flavorful sauce made from pork shoulder, tomatoes, onions, garlic, and red wine. The dish is finished with a sprinkle of grated pecorino cheese. The result is a delicious and satisfying pasta dish that is sure to impress.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Cavatelli al sugo di maiale is a traditional dish from the Campania region of Italy. It is believed to have originated in the town of Naples, which is known for its stunning coastline and delicious cuisine. The dish was originally made by peasants who would use the ingredients they had on hand, such as pork shoulder and tomatoes, to create a hearty and flavorful meal.

Dietary considerations

This dish is not vegetarian and is not gluten-free.

Variations

There are many variations of this dish, including using different cuts of pork or adding other vegetables to the sauce. Some recipes also call for the addition of cream or milk to the sauce to make it richer and creamier.

Presentation and garnishing

This dish is best served in a deep bowl with a sprinkle of grated pecorino cheese. Garnish with fresh parsley or basil if desired.

Tips & Tricks

To make this dish even more flavorful, braise the pork shoulder in the sauce for several hours until it is tender and falling apart.

Side-dishes

This dish can be served with a simple green salad or roasted vegetables.

Drink pairings

This dish pairs well with a full-bodied red wine, such as a Chianti or Barolo. It can also be enjoyed with a bold white wine, such as a Chardonnay or Viognier.