GOLDEN VALLEY, Minn. - It’s World Pasta Month and we're celebrating with something delicious from Red Rabbit.
Chef Todd says we should leave that boring jar of red sauce in the cupboard and take things up a notch. He shows us how we can easily make his popular Cavatelli dish featuring sausage, lemon, garlic and white wine.
Cavatelli with Sausage, Fennel, and Lemon
1 pound dried cavatelli or similarly shaped pasta
1/2 pound good quality Italian sausage, cooked and crumbled.
2 cloves garlic, slivered
1 Tbsp. extra virgin olive oil
1 tsp. dried oregano
1 tsp. fennel seed, toasted and cracked
1/4 tsp. crushed red pepper
1/4 C. white wine
1/2 C. chicken broth
2 oz. butter, softened
1/2 lemon, juiced
2 oz. parmesan, grated
1 Tbsp. parsley, chopped
Procedure:
-Drop the cavatelli into boiling pasta water. Cook until desired doneness. Drain and keep hot.
-In a large sauté pan or pot, add the sausage and olive oil and cook until garlic is soft.
-Add the oregano, fennel pollen, and crushed red pepper and toast, about 15 seconds.
-Add the white wine and reduce by 1/2.
-Add the chicken stock, and butter, cook until the sauce comes together.
-Add the hot cavatelli to the pan and cook for 30 seconds.
-Toss the grated parmesan into the pasta and finish it with the chopped parsley and lemon juice.
-Garnish the pasta with a little grated parmesan over the top.