The Pasta Atlasof Italy

Molise / Hand-Shaped Pasta

Cavatelli al Ragu Molisano

Hand-shaped cavatelli with a pork-and-tomato ragu finished with caciocavallo.

180 minutes Medium Serves 6 cavatelli

Method

  1. Brown pork in olive oil.
  2. Add onion and cook until soft.
  3. Deglaze with wine.
  4. Add passata and simmer gently until pork is tender.
  5. Shred some pork into the sauce.
  6. Cook cavatelli and toss with ragu; finish with cheese.
Cook's note: Cavatelli like a thick sauce that catches in their hollow centers.

Why this dish belongs to Molise

Cavatelli are common across the south, but in Molise they fit a mountain-pork pantry and family Sunday cooking.

Read the Molise pasta history page

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