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Hand Rolled Cavatelli with Tomato Sugo
Recipe by Laura Sharrad
Here's another flavoursome pasta dish from Laura to sink your teeth into. This Hand Rolled Cavatelli with Tomato Sugo is bellisimi!
- Steps
- Ingredients
Steps
- For the Cavatelli, mix flours and salt in a bowl. Make a well in the centre and add the 170ml water and bring the ingredients together into a dough. Add additional water if required. Transfer to a floured work surface and knead for 5-10 minutes to a smooth, soft dough. Wrap in cling film and set aside to rest for 1 hour.
- To make the cavatelli, lightly dust work surface and a large tray with flour and semolina.
- Cut the dough into four portions. Working with one portion at a time, keeping remaining dough covered, cut dough into small ball sized pieces. Roll between palms to elongate. Alternatively, roll each portion into a 1cm thick log and cut into 1cm pieces.
- Press each piece of dough onto a gnocchi board and press and drag towards you, using your fingertips or the back of a knife, so that the dough forms an elongated, ridged curl. Set aside on the tray and continue with remaining dough.
- For the Tomato Sugo, heat olive oil in a large frypan over medium heat. Add the onion, garlic, chilli and half of the basil and fry until soft and lightly caramelised.
- Meanwhile, bring a kettle of water to the boil. Score a small cross into the base of the tomatoes and place into a large bowl. Pour boiling water over the tomatoes. Once skins start to curl back, drain tomatoes.
- Squeeze the tomato flesh into the frypan, along with the remaining fresh basil and stir. Simmer and reduce the sauce for about 20 minutes.
- Season to taste with salt, pepper and sugar. Transfer to a food processor and process until smooth. Return to the frypan and set aside.
- When ready to serve, bring a large saucepan of generously salted water to the boil.
- Add the Cavatelli, return to the boil and cook until al dente, about 3 minutes.
- Meanwhile, return the sugo to a simmer. Add the cooked Cavatelli to the sauce, along with butter, Parmesan and a little cooking water and toss together until well coated. Top with basil leaves to serve.
