Homemade Cavatelli with Pork Sugo

Ingredients

• For the cavatelli: For the cavatelli:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the pork sugo: For the pork sugo:
• 1 pound (450g) pork shoulder, cut into small pieces 1 pound (450g) pork shoulder, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• 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

1. 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.
2. 2.
   Meanwhile, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the pork shoulder pieces to the pot and cook until browned on all sides.
4. 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.
5. 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.
6. 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.
7. 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.