Ingredients
Olive oil
1 large garlic clove, finely minced
3 cups fresh spinach
1 ½ cups duck sausage (recipe follows or use your preferred brand), cooked al dente
2 tablespoons butter
¼ cup Parmigiano Reggiano, plus more for serving
Salt and black pepper
Basil for garnish
Duck Sausage
6 duck legs, deboned (about 3 pounds) and ground or finely minced
¼ cup red cooking wine
2 tablespoons chopped fennel seed
1 teaspoon fennel pollen
1 teaspoon ground Szechuan peppercorns
2 teaspoons red pepper flakes
3 tablespoons salt
1 ½ tablespoons black pepper
1 teaspoon sugar
½ large yellow onion, microplaned or puréed
8 cloves garlic, microplaned or puréed
Cavatelli Pasta
3 cups flour
2 cups semolina
1 ½ cups warm water
1 tablespoon salt
Directions
- Heat olive oil in a large skillet with garlic, then add spinach and duck sausage.
- Deglaze with white wine and add pasta.
- Take pan off heat. Add butter and cheese and swirl to incorporate. Salt and pepper to taste and place in serving bowl. Garnish with fresh basil and more cheese desired.
- Add all ingredients together and thoroughly mix. Test for seasoning by cooking a small amount in a sauté pan and tasting.
- Cook sausage through and let cool in the liquid it produces.
- Mix all ingredients in a mixer with dough hook until smooth and elastic.
- Roll to approximately ¼-inch×1-inch strips and pass through a cavatelli pasta maker.
- Boil in salted water for 1 minute or until al dente. Drain and set aside.
