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Cavatelli with Sausage & Leek Sauce

Serves 2


  • 200g semolina flour
  • 180-200g warm water
  • Pinch of salt


  • 3 sausages
  • 1 knob butter
  • 1 small leek
  • 2 garlic cloves
  • 75ml white wine
  • 50ml cream
  • 20g parmesan

Firstly make the pasta dough. Place the flour into a large bowl and slowly add the water while mixing. Knead the dough for 5-10 minutes until smooth. It shouldn’t be sticky to the touch.

Cover the dough with cling film or beeswax wrap and rest while you make the sauce.

Take the sausage meat out of the casing by lightly scoring the sausage lengthways with a knife. Heat a splash of olive oil in a saucepan and add the sausage, breaking it up into chunks with your spoon. Fry on medium heat for around 5 minutes, stirring regularly.

Add the butter and leeks and fry on a low heat until the leeks become soft. Add the white wine and make sure to scrap all the lovely brown bits from the bottom of the pan, these give so much flavour! Simmer for 5 minutes and turn off the heat until the pasta is ready.

To make the cavatelli, firstly cut the dough into four pieces. Take one piece and roll out into a thin sausage, about 1cm. Make sure to cover the other pieces so they don’t dry.

Cut the sausage into 1cm chunks, then roll each piece along with a cavatelli board (if you have one) or the back of a fork, pushing down with your thumb. Spread out on a tray or board.

When the pasta is ready, reheat the sauce and add the cream. 

Boil a pot of water and add plenty of salt. Add the pasta, the cavatelli should bob to the surface when cooked. When ready, drain the pasta (reserve some cooking water) and add to the sauce, adding some of the pasta water if needed.

Serve with the parmesan grated generously on top.