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Fresh Cavatelli + Pork Sausage

Local, fresh, pasta on hump-day? Yes, please! We figured this might be the cure to those Wednesday scaries. The long, full week after the Holiday always hits hard, and we know that a classic meal like ragu, focaccia, and salad can scare those scaries right away! Think Olive Garden, but with a huge upgrade…and no breadsticks. But we’ve got something better—focaccia! 😉

What’s in your bag:

  • Cavatelli
  • Sausage ragu
  • Pecorino breadcrumbs
  • Lettuce
  • Sherry vinaigrette
  • Roasted garlic focaccia 

What you’ll need from home:

  • Big pot
  • Salt
  • Strainer 
  • Saucepan
  • Mixing bowl
  • Salt + pepper

Total prep time: 15 minutes

The Cavatelli

  1. Boil a pot of salted water.
  2. Once boiling, drop in the cavatelli. Cook ‘em for about 4 minutes.  Test them to make sure they’re done just right.
  3. Reserve about a cup of pasta water.
  4. Strain the pasta.

The Sausage Ragu

  1. Pour the sauce into a saucepan over medium heat.
  2. Heat until warmed—about 4-5 minutes.
  3. Use a few splashes of the reserved pasta water from the cavatelli to thin out the sauce if you’d like—your call!

The Salad

  1. Throw the lettuce into a mixing bowl.  Season with s + p.
  2. Drizzle the sherry vinaigrette
  3. Toss toss toss!

The Focaccia

  1. Easiest of them all! Pop it in the oven or toaster until it gets as crispy as you want it. 

Grab a shallow bowl and add the cavatelli. Ladle the ragu all over. Sprinkle the pecorino breadcrumbs on top, too. Focaccia right on the side of your bowl. Put the salad in a side dish and enjoy your Wednesday feast! 

That’s it! Dinner solved, dinner served. #weareWECO

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