Cavatelli Molisani al Sugo di Agnello

From the quiet hills of Molise, cavatelli molisani meet a slow-braised lamb sugo that shreds into rich tomato sauce kissed with chili. Tossed with sharp Pecorino, this rustic dinner captures the region’s shepherding roots in every bite.

Serves 4 · 20 min prep · 100 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 12 oz cavatelli pastaPantry
• 1 lb lamb stew meatMeat
• 2 cups tomato passataPantry
• 1 onionProduce
• 1 chiliProduce
• 3 tbsp olive oilPantry
• 3/4 cup PecorinoDairy
• to taste saltSpices

Instructions

1. 1Brown lamb; add onion and chili.
2. 2Add tomato; braise until lamb shreds into sauce.
3. 3Cook cavatelli; toss with sugo and cheese.