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Traditional Cavatelli al Sugo Vedovo with tomato sauce, Italian lardo, grated pecorino and fresh basil

Cavatelli al Sugo Vedovo (Tomato and Lardo Sauce)

Silvana Nava
Cavatelli al Sugo Vedovo is a traditional Italian pasta dish from Molise, particularly associated with Montenero di Bisaccia, a small town in the province of Campobasso.
This rustic recipe combines cavatelli pasta with a flavorful tomato sauce made with Italian lardo, garlic, parsley and extra virgin olive oil, finished with fresh basil and grated pecorino cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 540 kcal

Ingredients
  

  • 400 g fresh cavatelli - 14 oz - You can use store-bought cavatelli for this recipe. However, if you prefer to make your pasta from scratch, follow our easy homemade cavatelli recipe.
  • 400 g canned whole peeled tomatoes, crushed - 14 oz
  • 100 g Italian lardo (cured pork fat) - 3.5 oz
  • 1 clove garlic
  • 1 sprig fresh parsley
  • 3 tablespoons extra virgin olive oil
  • 5 fresh basil leaves
  • 50 g grated Pecorino Romano cheese - 1.8 oz
  • fine salt - to taste
  • freshly ground black pepper - to taste

Instructions
 

  • Start by preparing the lardo-based soffritto.
    On a cutting board, use a sharp knife to finely chop the Italian lardo, garlic, and parsley together. Alternatively, you can use a food processor, pulsing briefly until finely chopped.
  • Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
  • Add the chopped lardo, garlic, and parsley. Sauté for about 2 minutes, stirring occasionally, until the lardo begins to melt and the garlic becomes fragrant.
  • Add the crushed peeled tomatoes and season with a little salt and freshly ground black pepper.
  • Stir well and cook over medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
  • Meanwhile, bring a large pot of salted water to a boil. Add the cavatelli and cook until al dente. Fresh cavatelli generally cook in about 4–6 minutes, while dried cavatelli usually take 12–15 minutes.
  • Before draining, reserve a little pasta cooking water. Transfer the drained cavatelli directly to the skillet with the sauce and toss gently to coat. If necessary, add a splash of the reserved pasta water to loosen the sauce.
  • Turn off the heat. Add most of the grated Pecorino Romano and a few fresh basil leaves, torn by hand.
  • Toss everything together until the cheese is well incorporated and the cavatelli are evenly coated with the sauce.
  • Serve the Cavatelli al Sugo Vedovo immediately, garnished with the remaining grated Pecorino Romano and a few fresh basil leaves.

Notes

A Note on Cooking Times: You can make this recipe with either fresh or dried cavatelli. Fresh cavatelli, whether homemade or store-bought, generally cook in about 4–6 minutes, while dried cavatelli usually take 12–15 minutes. Always check the package instructions and taste the pasta before draining. If you're making cavatelli from scratch, remember to allow extra preparation time.

Nutrition

Serving: 100gCalories: 540kcalCarbohydrates: 81gProtein: 19gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 13mgSodium: 166mgPotassium: 530mgFiber: 5gSugar: 6gVitamin A: 2187IUVitamin C: 23mgCalcium: 225mgIron: 2mg
Keyword cavatelli al sugo vedovo
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