Entree: Italy – Molise – Pasta alla Molisana (Traditional Molise-style pasta with a rustic pork sausage and tomato ragù finished with Pecorino)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 14 oz (400 g) dried cavatelli or small casarecce pasta
- 3 fresh pork sausages, casings removed, approx. 12 oz (340 g) total
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 cup (120 ml) dry red wine
- 14 oz (400 g) canned whole peeled tomatoes, crushed by hand
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) low-sodium chicken or vegetable broth (use more if needed)
- 1 tsp (5 g) dried oregano or 1 tbsp (4 g) chopped fresh oregano
- 1 small bay leaf
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) finely grated Pecorino Romano, plus extra for serving
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) pasta cooking water reserved

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery and cook until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
2. Add the removed sausage meat to the skillet, breaking it up with a spoon; brown thoroughly until cooked through and slightly caramelized, about 6–8 minutes. Pour in the red wine to deglaze, scraping any browned bits, and reduce for 2–3 minutes.
3. Stir in crushed tomatoes, tomato paste, broth, oregano, bay leaf, and red pepper flakes if using. Bring to a low simmer and cook gently 15–20 minutes until the sauce thickens. Season with salt and pepper; keep warm.
4. Cook the cavatelli in the boiling water until just al dente according to package instructions. Reserve 1 cup (240 ml) pasta cooking water before draining.
5. Add drained pasta to the skillet with the ragù. Toss over low heat, adding up to 2 tbsp (30 ml) reserved pasta water to loosen and help sauce cling to the pasta. Stir in 1/2 cup (50 g) Pecorino Romano and chopped parsley; adjust seasoning.
6. Serve immediately with additional grated Pecorino at the table and a drizzle of extra-virgin olive oil if desired.