Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind

Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

Ingredients

  • 380 g dried or fresh cavatelli pasta
  • 3 pork and fennel sausages
  • extra virgin olive oil
  • 1/2 cup red wine
  • 1 tin Mutti Polpa
  • 1/2 teaspoon powdered cinnamon
  • pinch good of dried chilli flakes
  • 2/3 cup frozen peas
  • grated parmesan cheese, to serve
  • leaves fresh parsley chopped, to serve

We also recommend this delicious rainbow pasta recipe!

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Method

  1. Remove the casings from the sausages and break up the meat into chunks.
  2. Add a glug of olive oil to a medium-sized frypan on medium-high heat and add the sausage pieces. Cook for about 5 minutes until the meat has cooked through, stirring every minute or so, then add the wine. Let that cook off, then sprinkle on the cinnamon, the chilli flakes and the Mutti Polpa.
  3. Turn the heat down to medium low and allow to simmer before adding the peas. Stir them through then cook for another ten or so minutes. If the sauce starts to look a bit thick, dilute it with a bit of pasta cooking water (see below).
  4. Bring a large pot of salted water to the boil and cook until just before it is done to your liking. Set aside half a cup of cooking water before draining the pasta in a colander.
  5. Add the drained pasta to the frypan with the sauce, and allow it to cook on medium heat for another minute, stirring the contents of the pan so that the sauce covers the pasta, and adding a bit of the cooking water that you have set aside if needed. Taste and adjust the salt if needed.
  6. Serve sprinkled with grated parmesan cheese and some fresh parsley leaves.

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Also made with: Polpa


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