Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
30 min (COOK TIME: 30 min)
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!
Share the ingredient list
We also recommend this delicious rainbow pasta recipe!