Blog Post: Ricotta Cavatelli and Pork Sugo Recipe 

Ricotta Cavatelli and Pork Sugo Recipe 

Great for the colder weather ahead, here is Chef Neal’s recipe for Ricotta Cavatelli and Pork Sugo to make at home. Chef Neal is also available for private virtual cooking classes, including this dish and many others customizable to your liking. Email events@redbird.la to learn more or click here.

Ricotta Cavatelli and Pork Sugo Recipe

INGREDIENTS & EQUIPMENT

Pork Sugo and Garnishes:
2 ounces olive oil
1 lb ground pork
1 lb ground bulk Italian sausage
1 each yellow onion, diced
1 each carrot, peeled and diced
3 each stalks of celery, diced
5 each garlic cloves, diced
1 tablespoon chili flakes
1 tablespoon fennel pollen
1 tablespoon smoked paprika
1 teaspoon black pepper ground
1 cup white wine
1 lb 10 can San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons kosher salt
1 stalk fresh marjoram
Piece of Parmesean to garnish top of pasta
1 ounce of frozen peas per person

Cavatelli Dough:
512 grams (18 ounces) 00 flour or ap flour
5 grams (1 teaspoon) Kosher salt
2 each whole eggs
454 grams (16 ounces) good quality ricotta cheese

Equipment:
6 quart sauce put with lid
Another 16 quart pot
Blender
Strainer
Wooden spoon
Cutting knife
Cutting board
Cavatelli machine (suggestion on Amazon, here)

INSTRUCTIONS
Serves 8

For the Sugo:
In a large pot or rondeau, add the oil and bring oil temperature to
approximately 200 degrees. Add pork and sausage. Brown mix until
cooked through. Remove from pot.

Add vegetable and caramelize on medium to low flame until
translucent. Add spices and toast. Blend the tomato paste, canned
tomatoes and wine together in a blender. Add to vegetable.

Add meat and bring to a gentile simmer. Simmer for 45 minutes. Check
for salt and spice. Should be spicy.

When ready, add 4 ounces of cooked cavatelli to 4 ounces of sugo. Add
peas and make sure they are hot. Garnish top of pasta with parmesan
and marjoram leaves.

For the Cavatelli:
Mix salt with flour. Mix eggs with ricotta. Add wet to Cuisinart food
processor. Add flour. Mix until all forms a ball. Run for 30 seconds.
Wrap in plastic and allow to rest in refrigeration for 1 hour.

Divide dough into 4 portions. Roll out on rolling pin. Cut to ¾ inch
long strip. Flour the cavatelli maker with flour and bolt to cutting
board. Clack the cavatelli thru the machine.

Reserve in refrigerator until ready to make the dish.
Bring a large pot of water to a boil.

Season water with salt. Blanch pasta for approximately 1 minute or
until pasta floats to the top of the water.

Skim off and place pasta in sugo. Coat with sugo and serve.

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