Cavatelli with Sardinian Meat Sauce
Frozen cavatelli is better than dried. Since this shape is thick and doughy, the dried version tends to get overcooked on the outside before it's done inside. If you can't find cavatelli in the freezer section of your grocery store, a chunky dried pasta such as rigatoni will also be excellent here. Use the same quantity.Plus: More Pasta Recipes and Tips
Sausage Substitutes If you can't find hot Italian sausage, use ground pork or mild sausage and a quarter teaspoon of dried red-pepper flakes.
Red wines from Sardinia are almost impossible to find in the U.S., but a sturdy Cirò, made across the water in Calabria from the Gaglioppo grapes, will be a fine substitute.