Cavatelli with sausage and zucchini flowers
- Lactose Free
- Energy Kcal 557
- Carbohydrates g 50
- of which sugars g 2.7
- Protein g 21.8
- Fats g 29.1
- of which saturated fat g 9.35
- Fiber g 2.8
- Cholesterol mg 56
- Sodium mg 1493
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
- Note + the resting time of the fresh pasta
PRESENTATION
Cavatelli with sausage and zucchini flowers is a total gem from Southern Italy—where the sun's always shining. Seriously good stuff. Local markets, overflowing with fresh zucchini blossoms, come alive in the warmer months. And listen, what really makes this dish pop is the shape of cavatelli pasta. Each piece, rolled and dragged, forms a little hollow. Perfect for soaking up the moist, savory flavors from the sausage ragù.
Using luganega sausage—pretty much a classic here—adds a tender bite that blends seamlessly with the sauce. Folks in the south? They like to keep it simple yet rich, focusing on local, in-season goodies. That’s why the golden, delicate zucchini flowers are tossed in right at the end. They keep their color and that light, almost sweet flavor that just melts in your mouth.
This dish is really, really satisfying, in that special way only traditional Italian dishes can be. And here's the thing: it’s not heavy at all. In Southern Italy, it’s common to see plates of cavatelli with sausage and zucchini flowers at summer gatherings. Imagine this: local vineyards showcasing their crisp, aromatic whites. That pairing? No question, it’s intentional. People know that the fresh flavors of the blossoms and the tangy bite from the sausage are perfect with something fruity and cold.
Some families even whip up their own homemade cavatelli—which is great—making it feel super special as the sauce clings to every groove. Unlike other Italian pasta recipes with tomato sauce, this white ragù is lighter. It really lets the crispy edges of sausage shine through.
If you’re into cavatelli with sausage, or curious about cavatelli with zucchini flowers, this dish offers the perfect mix of fresh and comforting. It shows how Southern Italians transform simple, seasonal ingredients into something amazing, especially when everyone’s gathered around with good food and wine. Whether you're in Italy or somewhere else, it’s a beautiful reminder of the region's culinary artistry and love for life's easy joys.
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INGREDIENTS
- Remilled durum wheat semolina 1.67 cups (250 g)
- Extra virgin olive oil ½ tbsp (8 g)
- Water 0.67 cup (150 g) - (warm)
- For the seasoning
- Luganega sausage 0.8 lb (360 g)
- Zucchini flowers 1 ½ cup (150 g)
- Thyme 3 sprigs
- Wild fennel 1 tsp
- Extra virgin olive oil ¾ tbsp (10 g)
- White wine 1.7 oz (50 g)
- Garlic 1
- Fine salt to taste
- Black pepper to taste
How to prepare Cavatelli with sausage and zucchini flowers
To prepare the cavatelli with sausage and zucchini flowers, start with the fresh pasta: place the re-milled semolina in a bowl and gradually add the water, start kneading 1 then add the oil and continue to knead. Transfer the mixture to a lightly floured work surface and handle it until you obtain a smooth and elastic dough 2; wrap it in plastic wrap 3 and let it rest for about 30 minutes.
Devote yourself to the filling: remove the casing that surrounds the sausage 4, then in a large pan, pour the oil and brown the garlic 5. Then remove the garlic when it is well golden and add the sausage cut into coarse pieces 6.
Crumble it 7, stir and brown for a few minutes, then deglaze with white wine 8, let it evaporate, and continue cooking with the lid on 9.
At the end of cooking, season with chopped thyme and fennel (10-11), then turn off the heat. Take the cavatelli dough, make thin cords 12
divide them into pieces of about 3/8 inch 13 and form the cavatelli: applying light pressure with the index and middle finger, hollow out the cavatello inside, dragging it to curl the edges a little 14. Place the cavatelli on a tray, sprinkle them with semolina, and let them rest for 15-30 minutes (you can also prepare the cavatelli in advance, letting them dry on a tray lined with a lightly floured kitchen towel). Cook the cavatelli in boiling salted water for at least 5-6 minutes 15, always checking the cooking with a taste test.
While the cavatelli are cooking, gently wash and dry the zucchini flowers, cut the stem and open the flowers in half 16 to remove the internal pistil. Drain the cavatelli 17 and pour them into the pan with the sausage 18.
Add the zucchini flowers as well 19, stir to blend and combine everything 20, then serve the cavatelli with sausage and zucchini flowers piping hot 21.