Cavatelli - small curled pasta shells that have a very satisfying bite. This artisan made pasta is bronze drawn to create a porous dough which holds sauces well. The pasta is then dried slowly for around 30 hours.
500g
Bartolini
Ingredients: Durum Wheat Semolina
Norcina Style Cavatelli Pasta
500g Cavatelli
400g Button Mushrooms, cut into strips
200g Sausages, skinned and roughly chopped
10 Cherry Tomatoes, deseeded and cut into strips
5 tablespoons of Extra Virgin Olive Oil
250ml White Wine
1/2 clove Garlic, chopped
grated Parmesan
Salt & Pepper
Parsley, chopped
Brown the garlic in a pan with the olive oil. Add the sausage and mushrooms. Add the wine and simmer. Add salt and pepper to taste then sprinkle in the parsley. Meanwhile cook the Cavatellin plenty of salted boiling water. Drain and mix into the sauce. Scatter with Parmesan and the tomatoes.
