Cavatelli Recipe with Wurst

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not just history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

About This Cavatelli Recipe

Revol designed this classic-of-the-future dinnerware with high edges for less risky eating in the television room. Its gorgeous, earthy palette suggested a game-day sort of meal to Rafael, who paired Della Terra’s cavatelli salsiccia with Polish wurst and simple roasted vegetables. His sour cream, horseradish, and mustard condiments are can’t-miss items.

Wursts are deeply regionalized and have many varieties. Essentially, wurst is just sausage. We prefer smoked types that are made with pork and spices such as fennel. The drier the meat, the less fat content, and they can potentially dry out when grilled or cooked. I like the drier types which have a pronounced rich and meaty flavor.

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Revol Dinnerware Set with Earthy Palette: Cavatelli Salsiccia and Polish Wurst Meal

Cavatelli Recipe with Wurst


  • Author: Rafe Vencio

Description

Enjoy sausage and pasta together.


Ingredients

Scale

For the Cavatelli

  • 4 oz hot fennel sausage
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 cup chicken stock
  • 1/2 cup roasted butternut squash, ½-inch diced
  • 1 fresh sage sprig
  • 1 tbsp honey
  • 4 oz cavatelli
  • 2 tbsp Parmesan
  • Mustard condiment (See below)

For the Mustard Condiment

  • ½ cup whole-grain mustard
  • ½ cup spicy brown mustard
  • 2 tbsp Worcestershire
  • ½ cup sour cream
  • 2 tbsp fresh horseradish
  • 1 tbsp chopped dill
  • 1 lemon, juice and zest
  • Pan-seared vegetables:
  • Baby carrots
  • Asparagus
  • Mushrooms, shiitake or shimenji

Instructions

For the Cavatelli:

  1. Cook sausage in butter over medium-high heat, breaking it up as you go, until sausage browns and color develops on the pan.
  2. Deglaze pan with apple cider vinegar, scraping up bits from the pan.
  3. Add chicken stock, sage, honey, and roasted squash to pan. Reduce by half, and taste for salt.
  4. Add cooked pasta, along with 2 tablespoons of pasta cooking water.
  5. Toss pasta with sauce and 1 tablespoon of Parmesan over high heat. Plate and garnish with the rest of Parmesan and fresh sage.

For the mustard condiment: 

  1. Toss with some olive oil until lightly coated and season with salt and fresh ground black pepper.
  2. Sear on a pan or griddle, and char the vegetables hard for some strong roasted flavor.

Photography by Dave Bryce
Story by Keith Recker
Recipe, Food and Styling by Rafael Vencio
Dinnerware Courtesy of Revol

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