Method

• 1.
  To make the cavatelli, place flours and salt in a large bowl. Make a well in the centre and add 170ml water. Using a wooden spoon, bring the ingredients together into a dough. Add additional water if required. Transfer to a floured work surface and knead for 5-10 minutes to a smooth, soft dough. Wrap in plastic wrap and set aside to rest for 1 hour.
• 2.
  Cut dough into six portions. Work with one portion at a time, keeping remaining dough covered. Using your palms, roll the dough out on a clean, lightly floured bench to create a long log, about 2cm thick. Cut into 1-2cm pieces and dust lightly with flour to prevent sticking. Place a piece of dough at the top of the gnocchi board and, using your thumb, push the dough down the board to create an elongated, ridged curl. Place on a floured tray and continue with remaining dough. Cover with a tea towel and set aside.
• 3.
  For Nonna’s sugo, score a small cross into the skin on the base of each tomato and place in a large heatproof bowl. Pour boiling water over the tomatoes and set aside for 5 minutes. Once skins start to curl back, drain, peel and discard the skin. Roughly chop the tomatoes.
• 4.
  Heat oil in a large saucepan over medium heat. Add onion, garlic, chilli and half of the basil and cook for 10-12 minutes, until soft and lightly caramelised. Add tomato and remaining basil, and stir to combine. Bring to a simmer and cook for 20 minutes or until the sauce has reduced slightly. Stir through the sugar and season to taste. Use a stick blender to whiz until smooth.
• 5.
  When ready to serve, bring a large saucepan of generously salted water to the boil. Add the cavatelli, return to the boil and cook until al dente, about 3 minutes.
• 6.
  Meanwhile, return the sugo to a simmer, and add the butter and parmesan. Drain cavatelli and add to the sauce, stirring to coat the pasta well.
• 7.
  Divide cavatelli between bowls and top with extra basil leaves and ricotta. Season and drizzle with olive oil to serve.