Cavatelli with Pork and Fennel Sausages and Peas

Name: Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind
Cook time: 30 min
Ingredients: 13 oz dried or fresh cavatelli pasta; 3 pork and fennel sausages; extra virgin olive oil; 1/2 cup red wine; 14 oz Mutti® Crushed Tomatoes (Polpa); 1/2 tsp powdered cinnamon; pinch good of dried chilli flakes; 2/3 cup frozen peas; Parmigiano Reggiano cheese (grated, to serve); leaves fresh parsley chopped (to serve)

From: @italyonmymind

Made with Crushed Tomatoes

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

13 oz dried or fresh cavatelli pasta
3 pork and fennel sausages
extra virgin olive oil
1/2 cup red wine
14 oz Mutti® Crushed Tomatoes (Polpa)
1/2 tsp powdered cinnamon
pinch good of dried chilli flakes
2/3 cup frozen peas
Parmigiano Reggiano cheese (grated, to serve)
leaves fresh parsley chopped (to serve)

Share the ingredient list

Method

Remove the casings from the sausages and break up the meat into chunks.
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 Mutti® Crushed Tomatoes (Polpa).
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).
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.
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.
Serve sprinkled with grated Parmigiano Reggiano cheese and some fresh parsley leaves.

With friends, Family, Italian food, Meat, Main course, Pasta

Cavatelli with Pork and Fennel Sausages and Peas

Made with Crushed Tomatoes

Ingredients

Share the ingredient list

Method

Liked the recipe?

Share with your friends

Also made with: Crushed Tomatoes

Baked salmon with tomato sauce

Eggs in Purgatory (Italian Shakshuka)

Pork Medallions with Tomatoes, Prosciutto & Arugula

Baked Shrimp with Tomatoes and Feta

Sausage with White Beans, Tomatoes & Onions

Tagliatelle alla Bolognese from Italy

Tomato-Poached Shrimp with Peas, Herbs & Farro

Sardinian Pasta with Olives and Ricotta Salata

Polenta and sausage ragu

Chicken with Artichokes and Tomatoes

Farmer style pork chops

Tomato soup with croutons

Veal meatballs in tomato sauce

Kataifi prawns with basil, tomato and exotic fruit chutney

Salmon with thyme confit, crispy polenta and tomatoes

Smoked salmon macarons with tomatoes

Lentil cottage pie

Chickpea fritters with corn and zucchini

Mussels in tomato broth

Quick & Easy Baked Beans

Pulled Pork Tortilla Tartlets

Tacos With Chili Beans

Spanish Baked Eggs

Sweet Potato Jackets with Chilli Beans

Cod with tomato and olives

Oysters and Mutti Polpa on Chapa Bread

Quail Cacciatore

Italian meatballs in tomato sauce

Vietnamese Meatball Banh Mi

Pineapple relish with sweet and spicy tomato

Prawn Saganaki

Tripe Soup (Zuppa di Trippa)

Lebanese green bean with tomatoes

Pasta alla Norma

Beef borscht soup

Mutti® Bruschetta

Tomato Tartare

Mussels Fra Diavolo

Ratatouille pasta

Seafood Marinara Spaghetti

Marinara Fettuccine

Polpette ricotta with beef

Seafood Stew with tomato

Pizza Margherita

Spicy meatballs in tomato sauce

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Pita bread pizza margherita

Peperonata

Honey Chicken Nuggets with Tomato Relish

Vegan Italian meatballs with spaghetti

Italian sausage rolls recipe

Eggplant Fatteh

Tomato and Parmigiano Spelt Biscuits

Beef Goulash

Quick meatball pasta

Pork ragu with pappardelle

Herbed Tomatoes & Baked Goat Cheese with Crostini

Simple Salsa

Spicy chitarra pasta with burrata, anchovy colatura, and basil

Classic Chili con Carne

Mutti® Mary

Caramelized tomato, eggplants and provolone Panini

Smoky and Spicy Shrimp with Anchovy Butter and Fregola

Spicy Sausage and Gnocchi soup

Minestrone soup

Moroccan lamb shanks recipe

Linguine with tomatoes, eggplants, and pistachio sauce

FIVE MINUTE MARINARA SAUCE

Italian Baked Ziti (Ziti al Forno)

Zucchini Fritters with Tomato Sauce

Scaloppine alla pizzaiola – Pizza-style scaloppine

With friends