Cavatelli with sausage ragù

Serves: 4

Ingredients:

• 240 g cavatelli (small boat shaped)
• 300 g mature tomatoes
• 160 g sausage
• 1/2 red onion
• 2 leaves basil
• 1 clove garlic
• 40 g pecorino or smoked ricotta
• 2 tablespoons olive oil
• 1 tablespoon chopped
• Salt
• Pepper

Preparation:

Remove the sausage skin and cut the sausage into small pieces. Chop the onion and cook for a few minutes in a pan with the olive oil, the sausage, the crushed garlic and the basil. Peel and de seed the tomatoes, chop into small pieces and add to the pan. Cook over a moderate heat for 15 minutes, season with salt and pepper and stir occasionally. Remove the basil leaves and add the chopped fennel. Cook the pasta in salted water and drain when al dente. Transfer to a casserole, add the cheese, mix and serve.

Irene Milito