CAVATELLI WITH SAUSAGE AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
- Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
- While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
- Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 12 grams, Cholesterol 79 milligrams, Sodium 1205 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
MINT CAVATELLI
This recipe should be paired with Harold Dieterle's delicious Spicy Duck Meatballs.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, mix together ricotta and eggs; season with salt and pepper. Gradually sift in 3/4 cup flour. Add mint and knead mixture until a dough forms. Turn dough out onto work surface and knead a few more times until smooth; form dough into a ball, cover with plastic wrap, and let stand 30 minutes.
- Sprinkle work surface with remaining 2 tablespoons flour. Turn dough out onto floured work surface and knead flour into dough. Roll out dough until it is 1/4 inch thick. Using a sharp knife, cut dough into 1-inch-wide strips. Run dough through a cavatelli maker or cut each strip into 1-by-1/2-inch pieces.
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add cavatelli to boiling water and cook until tender and floats to the surface, about 1 1/2 minutes. Drain and transfer cavatelli to a baking sheet. Drizzle with olive oil and let cool.
SPICY MEATBALLS WITH MINT SAUCE
Make and share this Spicy meatballs with mint sauce recipe from Food.com.
Provided by evakig
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients.
- Leave them for half an hour and then make the meatballs not round but oval.
- Fry them in a saucepan.
- Combine all the sauce ingredients and pour over the meatballs.
Nutrition Facts : Calories 468.3, Fat 31.7, SaturatedFat 10.7, Cholesterol 93, Sodium 219.8, Carbohydrate 18.3, Fiber 1.3, Sugar 8.7, Protein 27.2
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- Mix all of the ingredients together in a small mixer. Allow the dough to rest 20 minutes. Roll out using a cavatelli maker/board. Cook the cavatelli in salted boiling water for 1 minute, remove, and allow to cool.
- Preheat the oven to 425 degrees. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onion and 1 clove of the garlic. Cook, stirring, until translucent, about 5 minutes; remove from the heat and let cool in the refrigerator. Place the ground duck in a bowl, add the cooled onion and garlic mixture, plus the basil, chile sauce, egg yolk, and panko and mix well. Form the meat into 1 ½- to 2- inch balls. Place the meatballs on a baking sheet and precook in the oven for 10 minutes. The meatballs will not be fully cooked through at this point.
- Heat 1 teaspoon of olive oil in a large saucepan over medium heat. Add the remaining garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add the wine and cook until the liquid is reduced by 1/2, about 4 minutes. Add the duck stock and thyme and let it simmer for 20 minutes. Strain the liquid through a fine mesh strainer and set over another large saucepan, discarding the solids. Place the meatballs in the liquid and simmer over medium heat, until cooked through, about 30 minutes.
- Heat the remaining teaspoon of olive oil in a large skillet over medium heat. Add the remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add the meatballs, cavatelli, mint, cooking liquid, and butter; let cook for 2 minutes.
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