Method

• 1.
  To make the cavatelli pasta, place the flour onto a clean work surface and mix with a large pinch of salt. Make a well in the centre and slowly pour in 3/4 cup (180ml) warm water. If the dough feels very dry or difficult to bring together, sprinkle over a little extra water. Using your hands, bring a little flour at a time into the water until you have a rough dough. Use a pastry scraper to bring it all together. Knead for 10 minutes or until smooth. Cover with plastic wrap and set aside for at least 30 minutes.
• 2.
  Divide the pasta dough into 4 pieces, cover with a clean tea towel and set aside until ready to use. Working with 1 piece at a time, place dough, on a lightly floured work surface, roll dough into a rope about 1.5cm thick. Cut the rope into 1cm lengths and use your finger to press down and roll to create a small cavern. This is best done on a flat wooden board. Place the cavatelli onto a board or tea towel generously dusted with semolina flour. Repeat with the rest of the dough, arranging cavatelli in a single layer to ensure they don’t stick to each other.
• 3.
  Warm the olive oil in a large frypan over a low-medium heat. Add the onion and fry gently for 15 minutes or until soft and beginning to colour. Stir in the garlic, sage and dried chilli. Increase heat to medium- high and add the sausage meat. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes until golden. Add tomatoes and simmer for 5 minutes, then stir through cavolo nero and cook for a further 15 minutes. Season and keep warm.
• 4.
  Meanwhile, cook pasta in a large saucepan of generously salted water for 3-4 minutes until just under al dente. Drain pasta, reserving 1 cup (250 ml) cooking water. Increase heat under the sauce to medium and, when bubbling again, add pasta along with some of the reserved cooking water and cook for 1-2 minutes until pasta is al dente and well coated. Add more cooking water if needed. Serve with grated parmesan and extra chilli flakes.