Cavatelli con sugo di ventricina – cavatelli with Molisani salami sauce

2
60 minutes

Ingredients

Pasta dough

  • 200g of semolina flour, plus extra to dust
  • 100ml of warm water

Ventricina ragu

  • 100g of ventricina del Vastese salami, scraped from the skin
  • 1/2 tsp fennel seeds
  • 200g of sausage meat, (Italian herbed)
  • 1 onion, diced
  • 1 celery stick, diced
  • 2 garlic cloves, sliced
  • 1 400g tin of chopped tomato
  • Parmesan, to serve
  • salt
  • pepper

Method

1
To begin, make the pasta dough. Place the semolina flour in a bowl and slowly stir in the water. As it starts to come together, pour out onto a floured surface and knead with with your hands for 5–6 minutes or until you have a smooth elastic dough. Wrap in cling film and leave to rest for 1 hour
2
To make the ragù, add the fennel seeds and ventricina to a pan and cook out until the bright red oils start to be released. Add the sausage meat to the pan and cook until golden
3
Once browned, add the onion, celery and garlic and stir until softened
4
Add the tinned tomatoes to the pan and leave to simmer for 20–30 minutes, or until the ragù has thickened slightly
5
When the pasta dough has rested, start making the cavatelli. Cut off a slice of the dough and roll into a thin sausage, about 0.6cm in diameter. Then cut into 1cm long pieces
6
Using your thumb, press down and roll the pasta towards you, creating the curled shape. Repeat until you’ve used up all the dough, storing the finished cavatelli shapes on a tray of semolina flour to stop them sticking
7
Cook the cavatelli in heavily salted boiling water for 3–5 minutes then drain and stir through the ragù. Serve with Parmesan