Serves 4
garlic 2 cloves, peeled and crushed
olive oil 4 tbsp
sausage meat 400g, crumbled
white wine 150ml
ripe tomatoes 400g, peeled and roughly chopped
contemporary mint a sprig
salt
cavatelli, orecchiette, fusilli or casarecce 450g contemporary, or 400g dried
grated pecorino to serve
pink chilli flakes to serve
In a capacious pot over a medium-low warmth, fry the crushed garlic within the olive oil.
Add the crumbled sausage and stir till all pinkness has gone from the meat.
Pour within the wine and lift the warmth. When the wine has evaporated, add the tomatoes and cook dinner for one more 5-10 minutes, or till the sauce has thickened. Lastly, add the mint leaves and salt to style.
Cook dinner and drain the cavatelli, put them into the pot with the sauce and allow them to simmer for a couple of minutes, stirring and including among the cooking water if the pasta wants it.
Serve, passing spherical grated pecorino and pink chilli flakes for individuals who need them.
From An A-Z of Pasta by Rachel Roddy (Penguin, £25). To order a duplicate for £22, go to guardianbookshop.com
