• 16oz (500 grams) Cavatelli pasta (fresh or packaged)
• 8oz pork schnitzels (for braciole)
• 8 oz. Italian sausage (cut into pieces)
• 8 oz. pork spare ribs
• 4 tbsp extra virgin olive oil
• ½ onion
• 1 garlic clove chopped
• 1 dried red chilli or ½ tsp chilli flakes
• 1 litre tomato purée passata
• Salt & Pepper to taste to add in sauce
• 1½ tbsp parsley chopped
Pecorino Romano thinly grated to serve
Instructions
Put the chopped clove of garlic and 1 tbsp of the chopped parsley on the pork schnitelz. Roll them secure them with some cooking string. These are known as “braciole”. Keep them aside.
In a deep pot suitable for making sauce, heat up the extra virgin olive oil add the half onion, the pork spare ribs and sausages and sauté for a few minutes. Now add the chilli pepepr, tomato passata and water and bring to a boil. At this point, add the braciole, salt and pepper. Cover and let it cook for 1 hour.
When ready, remove the meat and keep it aside. The pork sauce will be used a little later.
Cook the Cavatelli. Remember, it does have to remain firm, best to cook them to al dente.
When the pasta is cooked, drain it, put it in a frying pan and add the pork sauce to it. Sauté it on a medium flame for a minute.
Serve it hot with a generous sprinkle of Pecorino Romano and the remaining chopped parsley.
The meat should be served as a second entrée with a salad is ideal.
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