Fine Cooking Magazine - November/December 2020

Servings:4, with some leftover sauce

Robust homemade farro cavatelli are the perfect foil to this sausage-centric meat sauce. The sauce, like all meat sauces, benefits from an overnight rest in the refrigerator. See the Tip, below, for make-ahead instructions.

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2 Tbs. extra-virgin olive oil; more as needed
3 spicy Italian sausages (about 1/2 lb.), casings removed
3 sweet Italian sausages (about 1/2 lb.), casings removed
1 small carrot, finely chopped
1 small rib celery, finely chopped
1 small yellow onion, finely chopped
1 Tbs. finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
1/4 cup dry white wine
4 cups tomato purée or milled tomatoes
Fine sea salt and freshly ground black pepper
Kosher salt
1 lb.Farro Cavatelli
Grated pecorino romano, for serving

Calories (kcal) : 670
Fat Calories (kcal): 190
Fat (g): 22
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 12
Cholesterol (mg): 35
Sodium (mg): 1760
Carbohydrates (g): 91
Fiber (g): 10
Sugar (g): 15
Protein (g): 30

Preparation

Warm 1 Tbs. of the oil in a medium Dutch oven or other heavy-bottom pot over medium-high heat. Add the sausages, and cook, breaking them up with a wooden spoon, 5 to 6 minutes. Transfer to a medium bowl.
Reduce the heat to medium low, and add the remaining 1 Tbs. oil. Stir in the carrot, celery, and onion, and then the herbs. Cook, stirring often, until the vegetables begin to soften, 2 to 3 minutes. Raise the heat to medium high, and pour in the wine, letting it bubble for a minute or so.
Add the reserved sausages and tomato purée to the pot, cover partially, and cook, stirring occasionally, for 2 hours. Add 1/4 cup water to the pot if the sauce seems too thick. Season to taste with sea salt and pepper.
Bring a large pot of water to a rolling boil and salt generously with kosher salt. Gently drop the cavatelli into the water, and stir with a serving fork or pasta fork to separate them. Bring the water back to a boil, and cook the pasta until al dente, 9 to 11 minutes; because cavatelli are dense, they take a bit longer to cook than fresh noodles.
While the pasta is cooking, ladle about 2 cups of sauce into a warmed serving bowl. Reserve about a cup of the cooking water, and then drain the pasta. Pour the cavatelli into the serving bowl, and toss gently with the sauce, adding more sauce or a splash of cooking water as needed to thoroughly coat the pasta. Spoon additional sauce on top, and tuck in a few pieces of the sausage. Sprinkle with pecorino romano and serve.