Pronunciation: roo-OH-tay 

Cavatelli is an italian pasta shaped like six spoke cartwheels This pasta is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes. They're great also with chunky sauces. Probably not the most elegant shape, but with its spokes, it is surely one of the most effective to trap meat and cheese sauces. Cooking time 10-12 min.

 

The Recipe:

Ruote with Chantelleres Ragù
(preparation time: 30 minutes)

Ingredients for 4 people:
12 ounces Ruote
1 pound Chanterelles
4 tablespoons chopped roasted garlic
4 tablespoons minced shallots
4 tablespoons chopped assorted herbs (such as parsley, basil, tarragon, chervil or thyme)
2 1/2 cup mushroom stock
4 tablespoons butter
Salt and pepper
Parmesan cheese, for grating
 

Preparation:
Melt butter in a pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Meanwhile, cook pasta in a large pot of boiling, salted water; drain al dente. Add pasta and toss to coat. Season to taste. Shave some Parmesan over and serve immediately.

 

Wine Match: Piceno Superiore