INSTRUCTIONS
- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Lamb Ragù with 4-5 Tbsp pasta water. Warm the sauce over low heat until melted.
- Drop the Cavatelli into the salted water. Allow to cook for 4 minutes, or until al dente. If you prefer them more tender, cook another 1-2 minutes.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
ENHANCEMENT IDEAS
- Parmesan, pecorino or any grated cheese you like
- Fresh ricotta dollop or smoked cheese
- Fresh herbs like minced chives, parsley or mint
- Splash of olive oil or butter at the end
Pasta: Carrot Juice, Semolina Rimacinata, 00 Pasta Flour, Ricotta, Salt
Sauce: Lamb, Pork, Rosemary, Paprika, Anise, Black Pepper, Salt, Garlic, Fennel, Carrot, Onion, Tomato Paste, Rosemary, Calabrian Chile, White Wine, Beef + Chicken Brodo
