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
fresh mint a sprig
salt
cavatelli, orecchiette, fusilli or casarecce 450g fresh, or 400g dried
grated pecorino to serve
red chilli flakes to serve
In a capacious pot over a medium-low heat, fry the crushed garlic in the olive oil.
Add the crumbled sausage and stir until all pinkness has gone from the meat.
Pour in the wine and raise the heat. When the wine has evaporated, add the tomatoes and cook for another 5-10 minutes, or until the sauce has thickened. Finally, add the mint leaves and salt to taste.
Cook and drain the cavatelli, put them into the pot with the sauce and let them simmer for a few minutes, stirring and adding some of the cooking water if the pasta needs it.
Serve, passing round grated pecorino and red chilli flakes for those who want them.
From An A-Z of Pasta by Rachel Roddy (Penguin, £25). To order a copy for £22, go to guardianbookshop.com
