I ate pasta with a tomato and sausage sauce last night too - except mine was csabai from Preston Market. I was also far lazier than use and use dried pasta - I love your fresh cavatelli - they look beautiful.
I have to say it was a good combo, except I need to get a slightly more mild salami next time. This one had some kick! Now that I have chickens fresh pasta is almost free, you just have to buy the flour. But I also have a stash of dried pasta - sometimes I just can't be bothered :).
I've never made cavatelli before - it looks great. I've gotta say I am lazy when it comes to making pasta. It always seems to take so long and it tastes so yum I never manage to make enough.
Out of all fresh pastas I make, I think cavatelli is one of the easiest - you just have to roll the dough into a long "worm"(probably not the best descriptive word)and run it though the cavatelli maker. I got mine from Amazon for $30.00. Its defiantly not as labour intensive as say ravioli or gnocchi. That being said I don't have kids so I can waft about in the kitchen for ages. I'm also spoilt as I bought a Thermomix last year and it makes the dough for me.
Perfect summer meal ! I haven't tried making cavatelli, I'm actually making gnocchi for tonights dinner with a roast tomato sauce. My girlfiend swears by her Thermomix and it makes the most beautiful sorbet!!!
Yum, I love Gnocchi. I have a big bag of potatoes from a roadside stall sitting around - so I have no excuse to make some. I love my thermie, best investment ever(maybe not ever but its amazing!).
that looks so good! I am very unadventurous with pasta so hope you don't mind if I ask some questions-do you stirfry the sauce first or add it all raw? Do you serve this hot or cold as a salad? Is there olive oil or some kind of liquid in there too (it looks lovely and shiny) I would love to try something like this!
Hi Shinshu Life,I don't really have a recipie but this is roughly what I did - I add a little olive oil to the fry pan when that's nice and hot I add the salami and cook it until it starts releasing some of its fat. I throw in some chopped garlic and zucchini, when the Zucchini is soft add the chopped tomatoes. Heath through and once the pasta is cooked drain and add it to the sauce. I also tore some bocconcini and added right before I served it(I serve it hot). The shininess comes from the tomatoes releasing their liquids, the salami fat and fresh pasta is always more shiny than dried. I hope this helps.