Cavatelli with sausage and mushrooms

Ingredients for 2 servings:

• 200 g durum wheat semolina
• 1 pinch of salt
• 120 ml water
• 200 g sausage
• 100 g mushrooms
• 10 cocktail tomatoes
• 1 Pepper
• 1 tbsp tomato paste
• 75 ml white wine
• 50 ml cream
• 1 bunch of parsley
• 1 rosemary sprig(s)
• some salt and pepper
• 2 tbsp butter
• 2 tbsp olive oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

with homemade Cavatelli pasta

For the cavatelli, put the durum wheat semolina and salt in a mixing bowl and mix well. Gradually add the water to form a firm dough. Knead the dough vigorously for about 10 minutes. The dough should be elastic and not too soft. Wrap the finished dough in cling film and let it rest for 30 minutes. Sprinkle the work surface with a little semolina and shape a piece of dough into a 1 cm thick roll, then cut off 1 cm pieces. Gently press two fingertips over the dough. This will cause the dough to roll inwards from both sides, creating small cavities. Continue with the rest of the dough as described above. Place the finished cavatelli on a surface sprinkled with durum wheat semolina. They should not be lying on top of each other, otherwise they will stick together. Let the pasta rest for another 30 minutes before cooking. Remove the sausage from its skin and cut into small pieces. Wash the peppers, cut them open, remove the seeds, and finely chop the fruit. Trim and slice the mushrooms. Wash the parsley, spin dry, and finely chop it. Wash the rosemary, leaving it on the sprig. Wash the cherry tomatoes and pat them dry. Cook the cavatelli in plenty of salted water for about 5 minutes. Heat 2 tablespoons of olive oil in a large pan. Add the salsiccia, peppers, and tomato paste and fry for about 2 minutes. Add the mushrooms and rosemary sprig to the pan and fry for about 2 minutes. Then deglaze the sausage with white wine and cream, season with salt and pepper, bring to a boil, and simmer for 2 minutes. Add the tomatoes and cook briefly. Turn off the heat and add the drained cavatelli, parsley, and butter to the pan, mix gently, and let stand for about 2 minutes. Arrange the cavatelli on plates and serve immediately.