July 18, 2012
Simple Like in Italy: Cavatappi with the Simplest Veal Pasta Sauce
When we were in Bologna, we ate at a place called Osteria 15 and we had a fantastic meal. One of the dishes that we ate was a simple pasta with sausage sauce. It wasn't elaborate or complicated, just a few ingredients that went together perfectly to create a wonderful, comforting dish.
This dish is quite similar although instead of using sausage, we use ground veal. There's nothing much that's special or complicated about this dish, it's just a couple of ingredients that go together really well. The result is an experience that's far more delicious than you'd expect given the amount of effort required.
So if you're in the mood for something strikingly delicious in its simplicity, give this simplest veal pasta sauce a try, and enjoy!
Making the Dish
What You'll Need
1/2 onion, chopped
1 tsp crushed red pepper
2 tbsp olive oil
1 can whole peeled tomatoes
1 lb ground veal
1/2 cup grated pecorino romano cheese (plus a touch more for garnish)
salt and pepper to taste
When the pasta is done, drain it, reserving a cup of the pasta water. Return the pasta to the pot and then add in the veal sauce. Add in the pecorino romano, and drizzle some of the pasta water on top to get it to melt slightly. Then, stir everything together until all of the ingredients are thoroughly incorporated.
Serve garnished with some additional pecorino romano cheese, and enjoy!
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