![Homemade Cavatelli with Pork Sugo](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/homemade-cavatelli-with-pork-sugo--5dab9313-941e-473e-8400-bea1da7b5def.png)
Recipe
Homemade Cavatelli with Pork Sugo
Savory Delight: Homemade Cavatelli with Slow-Cooked Pork Sugo
4.7 out of 5
Indulge in the rich flavors of Italian cuisine with this authentic recipe for Homemade Cavatelli with Pork Sugo. This dish combines tender homemade pasta with a hearty slow-cooked pork sauce, creating a comforting and satisfying meal.
Metadata
Preparation time
30 minutes
Cooking time
2-3 hours
Total time
2 hours 30 minutes - 3 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet (using gluten-free flour), Dairy-free diet, Low-carb diet (in moderation), High-protein diet
Allergens
Wheat (gluten), Dairy (optional)
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet
Ingredients
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For the cavatelli: For the cavatelli:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 cup (240ml) water 1 cup (240ml) water
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1/2 teaspoon salt 1/2 teaspoon salt
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For the pork sugo: For the pork sugo:
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1 pound (450g) pork shoulder, cut into small pieces 1 pound (450g) pork shoulder, cut into small pieces
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
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2 tablespoons tomato paste 2 tablespoons tomato paste
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1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried basil 1 teaspoon dried basil
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1/2 teaspoon sugar 1/2 teaspoon sugar
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Salt and pepper to taste Salt and pepper to taste
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
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Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 18g (Saturated Fat: 6g)
- Carbohydrates: 40g (Sugars: 6g)
- Protein: 30g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, combine the flour and salt for the cavatelli. Gradually add water and mix until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
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2.Meanwhile, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
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3.Add the pork shoulder pieces to the pot and cook until browned on all sides.
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4.Stir in the crushed tomatoes, tomato paste, red wine, dried oregano, dried basil, sugar, salt, and pepper. Reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally.
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5.While the sugo is simmering, divide the rested dough into small portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into small pieces, about 1 inch long. Press each piece with your thumb to create a small indentation, then roll it away from you to form a cavatelli shape. Repeat with the remaining dough.
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6.Bring a large pot of salted water to a boil. Cook the cavatelli in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and transfer to a plate.
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7.Serve the cavatelli with the pork sugo, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese.
Treat your ingredients with care...
- Pork shoulder — For a more tender result, marinate the pork shoulder in the refrigerator overnight with a mixture of olive oil, garlic, and herbs before cooking.
- Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes, peeled and crushed, for a more vibrant flavor.
- Red wine — Choose a dry red wine such as Chianti or Merlot to enhance the depth of flavor in the sugo.
- Fresh basil — Add the fresh basil leaves just before serving to preserve their aroma and freshness.
- Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor.
Tips & Tricks
- To save time, you can use store-bought cavatelli instead of making your own.
- For a spicier kick, add a pinch of red pepper flakes to the sugo.
- Leftover sugo can be frozen and used for future meals.
- Serve the cavatelli al dente for the best texture.
- Pair this dish with a glass of red wine to complement the flavors.
Serving advice
Serve the Homemade Cavatelli with Pork Sugo hot, garnished with fresh basil leaves and grated Parmesan cheese. Accompany it with a side of crusty bread to soak up the delicious sauce.
Presentation advice
Present the Homemade Cavatelli with Pork Sugo in a shallow bowl, allowing the pasta and sauce to take center stage. Sprinkle some freshly grated Parmesan cheese and a few basil leaves on top for an appetizing touch.
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