La ricetta dei cavatelli con crema di ceci e cozze di Damiano Balducci | SBS Italian - SBS in...

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

crushed tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and convenient.

sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Ground turkey is a leaner and more cost-effective alternative.

Boil water in a large pot and add salt.

Cook cavatelli pasta according to package instructions until al dente, about 3-5 minutes.

Drain the pasta and reserve a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped garlic and onion, sauté until translucent, about 2-3 minutes.

Stir in crushed tomatoes and bring to a simmer.

Add basil, salt, black pepper, and red pepper flakes to taste.

Incorporate cooked cavatelli into the sauce, tossing to combine.

If the sauce is too thick, add reserved pasta water a little at a time.

Add spinach and cook until wilted, about 1-2 minutes.

If using, add cooked sausage, mushrooms, zucchini, and carrot, stirring until heated through.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens