Cavatelli with Sausage, Fennel and Mushrooms

  • prep time10 min
  • total time 30 min
  • serves 4

Crumbled sausage and wild mushrooms give this pasta a hearty, earthy taste.

36 Ratings
Directions for: Cavatelli with Sausage, Fennel and Mushrooms


500 g fresh cavatelli

9 oz spicy sausage, casing removed

3 Tbsp olive oil

½ tsp dried chili flakes

3 cloves garlic, crushed


1 bunch fennel fronds, chopped (reserve half for garnish)

450 g wild mushrooms, such as chanterelles, trimmed and torn

½ cup Parmigiano-Reggiano, freshly grated


1. Bring a large pot of water to a boil, salt it and add your pasta. Because it’s fresh, it will only take a few minutes to cook. It will rise to the top when it’s done.

2. Crumble sausages with your hands into bite-sized pieces.

3. Once the meat is cooked, add your mushrooms and a bit of salt and continue to cook. Toss in your fennel fronds and remove garlic cloves and combine.

4. Add your cooked pasta, a long with a ½ cup of reserved pasta water to the sauce and combine. Remove from heat.

5. Top with fresh fennel fronds and freshly grated Parmigiano-Reggiano cheese.

See more: Dinner, Italian, Main, Pasta, Pork

More Recipes You'll Love