I CAVATELLI WITH WIDOW SAUCE are a traditional dish of Molise cuisine, simple and full of flavor, showcasing the genuine products of the territory. A simple dish, as tradition requires, but for this very reason extremely interesting and able to convey all the goodness of its ingredients.
The “sugo vedovo” is called this because it is lacking in meat or particularly rich ingredients, unlike more substantial sauces such as ragù. This simple, rustic sauce is made with fresh or canned tomatoes depending on the season, lard, extra virgin olive oil, garlic, basil or parsley, which add freshness and intensity to the dish.
It is not a vegetarian dish, as you can see (although some versions go in that direction by removing the lard), but the precious animal fats are present only as aroma. This, together with a delicate yet lingering flavor, makes the dish truly special.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz cavatelli
- 42 oz ramato tomatoes (ripe)
- 2 oz lard (preferably Colonnata)
- 1 clove garlic
- 1 bunch parsley
- 4 tbsp extra virgin olive oil
- basil
- to taste salt
- to taste black pepper
- Pecorino Romano
TOOLS FOR CAVATELLI WITH WIDOW SAUCE
- 1 Pan
- 2 Pots
- 1 Cutting board
- 1 Knife
PREPARATION CAVATELLI WITH WIDOW SAUCE
The preparation of CAVATELLI WITH WIDOW SAUCE is very easy and quick.
Slightly score a cross on the bottom of the tomatoes and blanch them in boiling water for 30 seconds. Drain them, peel them, remove the seeds and cut them into pieces.
Cut the lard, chop it finely with a knife and sauté it gently in a pan with the oil, the chopped garlic and the parsley until it melts.
Add the tomatoes, a few basil leaves, season with salt and pepper and let cook for 30 minutes.
Cook the cavatelli in salted boiling water. Drain them still al dente into the sauce, add a bit of the starchy pasta cooking water, a drizzle of raw oil and finish cooking.
Plate your cavatelli with widow sauce and serve them piping hot with a generous grating of Pecorino Romano and fresh basil.
VEGETARIAN VARIANT
For a vegetarian version remove the lard and enrich the sauce with olives, capers and chili pepper.
