Cavatelli ‘ncatenati – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Cavatelli ‘ncatenati’ is a cherished traditional pasta dish hailing from the heart of Southern Italy, particularly Calabria. This dish encapsulates the rustic charm of Italian cooking with its simple yet hearty ingredients, bringing together the perfect balance of textures and flavors. The name ‘ncatenati’, meaning ‘chained’, refers to the way the pasta embraces rich, comforting sauces, creating a luscious experience that’s been loved by generations. Known for its handmade pasta and robust sauce, Cavatelli ‘ncatenati’ is a culinary celebration of Italy’s agricultural bounty, highlighting fresh herbs, ripe tomatoes, pork, and Pecorino cheese.
Ingredients
- cavatelli pasta – 500 g / 1.1 lbs
- olive oil – 2 tbsp / 30 ml
- pork sausages – 300 g / 10.5 oz
- onion, finely chopped – 1 medium
- garlic cloves, minced – 3
- crushed tomatoes – 400 g / 14 oz
- red wine – 120 ml / 1/2 cup
- dried oregano – 1 tsp / 1 g
- fresh basil leaves – a handful
- Pecorino Romano cheese, grated – 50 g / 1.75 oz
- salt – to taste
- black pepper – to taste
Instructions
- Cook the cavatelli pasta in a large pot of salted boiling water until al dente, then drain.
- Heat olive oil in a large skillet over medium heat. Add the pork sausages, crumbling them as they brown. Remove and set aside.
- In the same skillet, add onion and sauté until translucent. Stir in garlic and cook for another minute.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
- Add the crushed tomatoes and oregano, and season with salt and pepper. Let it simmer on low heat for 20 minutes.
- Return the sausage to the skillet and mix well to combine. Let it heat through for another 5 minutes.
- Toss the cooked pasta in the sauce, ensuring it is well coated. Stir in fresh basil leaves.
- Serve the pasta topped with grated Pecorino Romano cheese.
Substitutions
- pork sausages -> chicken or turkey sausages
- red wine -> broth or non-alcoholic wine
- Pecorino Romano -> Parmesan cheese
Enhancements in the Next Evolution
- Use fresh cavatelli made at home for a more authentic texture.
- Add a pinch of chili flakes for added spice.
- Stir in a spoonful of tomato paste for a richer tomato flavor.
- Include sautéed mushrooms for additional umami.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
