Cavatelli with Sausage and Zucchini Flowers

Cavatelli with Sausage and Zucchini Flowers is a flavorful and colorful dish that combines the delicateness of zucchini flowers with the bold taste of sausage. Here’s the recipe:

Ingredients

• 400 g of fresh cavatelli (or dried if you don’t have fresh ones)
• 200 g of sausage
• 200 g of zucchini flowers
• 2 cloves of garlic
• 100 ml of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino Romano (optional)
• A handful of chopped basil or fresh parsley (for garnish)

Preparation

1. Clean the zucchini flowers by removing the internal stamen and cut them into strips not too thin.
2. In a large pan, sauté the chopped garlic with a drizzle of extra virgin olive oil. When the garlic is golden, add the crumbled sausage and let it brown well.
3. Deglaze the sausage with the white wine and let it evaporate over medium-high heat.
4. Add the zucchini flowers to the sausage and cook for a couple of minutes until they are wilted. Season with salt and pepper.
5. Meanwhile, bring a pot of generously salted water to a boil and cook the cavatelli according to the cooking time indicated on the package.
6. Drain the cavatelli al dente and transfer them to the pan with the sausage and zucchini flowers.
7. Toss everything over medium heat for a couple of minutes, adding a little cooking water if necessary, to create a cream that binds the seasoning to the cavatelli.
8. If you like, add a sprinkle of grated Pecorino Romano and mix well.
9. Plate the cavatelli and garnish with chopped basil or parsley.

Curiosity

Zucchini flowers are a typical ingredient in Italian cuisine, particularly used in Roman cooking. They lend themselves to multiple preparations: they can be stuffed, fried, or added raw in salads or pasta, as in this dish, where their delicate flavor pleasantly contrasts with the rusticity of the sausage.