Cavatelli con Ventricina
A very simple dish that is not short on flavour.
A traditional pasta from hills of Abruzzo, cavatelli con ventricina is made with simple ingredients, combining hand-shaped pasta, rustic tomato sauce and seasoned cured pork known as ventricina. This is hearty dish full of warmth made with ingredients that are always available. Ventricina is a cured pork sausage seasoned with spices and pepper, with all families having their own recipe so no two are the same. While cavatelli is traditionally shaped by hand, it is common now to find it on grocery store shelves if you are strapped for time.
Ingredient List
500g cavatelli
250g ventricina, casing removed
3 tbsp extra-virgin olive oil
1 medium onion or 2 shallots, finely chopped
1 garlic clove (optional)
350g chopped tomatoes or rustic passata
splash of red wine (optional)
pecorino cheese, to serve
Method
Warm the olive oil in a wide, heavy pan over medium heat. Add the onion and garlic, and cook gently until soft and translucent.
Roughly chop the ventricina and add to the pan. Cook slowly, and break it up further with a spoon. Let the fat render and the meat lightly colour. Once the meat has coloured, add the wine and allow it to evaporate.
Stir in the tomatoes and reduce the heat to a simmer. Simmer gently for 15-20 minutes until the sauce thickens slightly and the flavours come together. For a richer sauce, let it simmer for up to an hour on very low heat.
While the sauce is simmering, bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Fresh pasta will only take a few minutes and will start floating to the top.
Drain the pasta, reserving a little cooking water. Add the cavatelli to the sauce and toss gently, loosening with pasta water if needed. The pasta should just be coated.
Finish with freshly grated pecorino.