Sausage and Green Pea Cavatelli
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- Level
- medium
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 2
- celery stalkes, diced
- 2
- carrots, diced
- 2
- garlic cloves, chopped
- 1
- medium leek, diced
- 3 tbsp
- olive oil
- 45ml
- 2
- Italian sausages, casings removed
- 2 tbsp
- unbleached all-purpose flour
- 9 g
- 8 cups
- chicken broth
- 2 litres
- 3/4lb
- cavatelli (or other short pasta)
- 340 g
- 1 cup
- frozen peas, thawed
- 150 g
- 1 cup
- Parmesan cheese, freshly grated
- 70g
Directions
Step 1
In a pot over medium-high heat, soften the celery, carrots, garlic and leek in the oil. Add the sausage meat and cook for 5 minutes, breaking it up with a wooden spoon. Sprinkle with the flour and toss well to coat the vegetables and meat. Add the broth. Bring to a boil while stirring constantly.
Step 2
Simmer to reduce the sauce for 30 minutes over medium-high heat, or until the sauce thickens. Set aside 2 cups (500 ml) of the sauce.
Step 3
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil.
Step 4
Add the pasta, peas and 3/4 cup (55 g) of the Parmesan cheese to the pot of sauce. Cook for 1 minute or until the pasta has soaked up the cooking juices. Serve the pasta in bowls. Top with the reserved sauce and remaining Parmesan.
Tip
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