Cavatelli, those delightful little shell-shaped pasta, are a staple of Southern Italian cuisine, and this recipe elevates them to a whole new level of deliciousness with a creamy, flavorful Chamot sauce. Forget jarred sauces – this recipe uses fresh ingredients to create a sauce that's both simple and sophisticated, showcasing the rustic charm of traditional Italian cooking. Imagine tender cavatelli coated in a rich, nutty sauce, punctuated by the bright freshness of herbs and the subtle tang of Parmesan cheese. It's a dish that's as comforting as it is elegant, perfect for a weeknight dinner or a special occasion.
This irresistible combination of pasta and sauce is surprisingly easy to make, even for novice cooks. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the step-by-step process to make Grandma's Cavatelli with Chamot sauce.
Tools Needed
- Pan
- Knife
- Rolling pin
Ingredients
- Durum wheat flour: 500g
- Water: 250ml
- Fleshy round peppers (typical of Southern Italy)
- Lettuce
- Tomatoes
- Olive oil
- Garlic cloves
- Homemade tomato paste
- Basil (frilly leaves)
- Salt
Step-by-Step Instructions
Step 1. Prepare the Pasta and Sauce
- Mix 500g of durum wheat flour with 250ml of water to form a dough.
- Roughly chop the peppers and fry them in olive oil with plenty of garlic cloves.
- Add quartered tomatoes to the pan. Stir in homemade tomato paste and return the peppers to the pan.
- Take a slice of dough, cut strips, roll them into ropes (about 1 cm in diameter), and chop into 5cm segments.
Step 2. Shape and Cook the Cavatelli
- Press the tips of three fingers into the dough and pull it towards you to create an open curved tube. Repeat with both hands.
- Bring salted water to a boil and cook the Cavatelli for about 4 minutes, stirring occasionally to prevent sticking.
Step 3. Make the Chamot Sauce
- Roughly chop the peppers and fry them in olive oil with plenty of garlic cloves.
- Add quartered tomatoes to the pan. Stir in homemade tomato paste and return the peppers to the pan.
Step 4. Combine and Serve
- Drain the Cavatelli. Add the Chamot sauce and fresh basil. Serve immediately.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- If bottling the Chamot sauce for later use, leave out the garlic until you're ready to use the sauce.
Nutrition
- Calories: approximately 2000-2500
- Fat: 20-40g
- Carbs: 350-450g
- Protein: 50-70g
FAQs
1. What is Chamot sauce?
Chamot sauce is a creamy, nutty sauce traditionally made with butter, Parmesan cheese, and often herbs like sage or parsley. It's a simple but flavorful sauce that perfectly complements the texture of cavatelli pasta.
2. Can I use other types of pasta instead of cavatelli?
While cavatelli is ideal due to its shape, you can substitute with other small pasta shapes like orecchiette or small shells. However, the sauce clings best to the unique texture of cavatelli.
3. Can I make this recipe vegetarian/vegan?
For a vegetarian version, simply omit the pancetta (or substitute with vegetarian bacon). For a vegan version, replace the butter with vegan butter, the Parmesan with nutritional yeast or a vegan Parmesan alternative, and consider using vegetable broth instead of chicken broth if added.
This Grandma's Cavatelli with Chamot Sauce recipe is a testament to the simplicity and deliciousness of classic Italian cooking. With minimal effort, you can create a dish that's both satisfying and deeply flavorful, perfect for sharing with loved ones. Enjoy the comforting taste of tradition, made easy in your own kitchen!