Cavatelli con Ragù di Maiale (Traditional Italian Basilicata Cavatelli with Pork Ragù) Story of the Dish Cavatelli con Ragù di Maiale is a southern Italian pasta built for a dense, slow-cooked meat sauce. In Basilicata, handmade pasta has traditionally been shaped from durum wheat and water, giving it enough chew to carry powerful sauces based on pork, tomato and local cheese. Cavatelli are formed by dragging small pieces of dough across a work surface so they curl into short

Story of the Dish Cavatelli are among the most satisfying pasta shapes of southern Italy because their small hollow center catches sauce without needing an elaborate preparation. In Molise, where cavatelli are deeply rooted in home cooking, sausage and mushrooms make natural partners: pork provides fat and spice, porcini bring woodland aroma, and the pasta carries both. The dish should never be flooded with cream. Its silkiness comes from rendered sausage fat, mushroom juices