Cavatelli with sausage, mint and tomato (Cavasuneddi or cavatelli con salsiccia, menta e pomodoro) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 86) by Rachel Roddy

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Notes about this recipe

  • GardenCook12 on May 30, 2026

    Delicious! I used Tuscan sausage rather than a crumbly British sausage/sausage meat and it was still delicious but I’d like to make it again to see what happens with a less cured meat.

  • Logan92995 on January 05, 2026

    I thought this was good, but wholly uninspired -- what drew me to it was the addition of mint, which ended up being totally absent. 1 sprig, as the recipe denotes, just isn't enough. As it is, it's basically just a sausage ragu.

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Reviews about this recipe

  • Wrap Your Lips Around This

    ...scrumptious...And what I like most, apart from the richness of flavor, is the way the meaty sauce clings to the pasta and collects perfectly in the hollow of its shell.

    Full review
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