There’s just something about heading up to the farm for the weekend that hits different. the peaceful drive, that first breath of fresh air… and of course Mama calling the night before with her classic line “Reno, what pasta should I make for you?”

And without missing a beat, I always pick this one. Her sausage and mushroom cavatelli swimming in that silky, velvety cream sauce? Forget it. The whole house smells like heaven the second she starts cooking. The mushrooms get all tender, the sausage gets that perfect sizzle, and the cream wraps around every cavatelli like it’s giving them a hug. This dish doesn’t just taste good… it has a personality.

I’ve tried a lot of pasta, maybe too many but nothing knocks this one out of the top spot. I need it at least once a month, no negotiations… and Mama knows it.

And if you want to take it to the next level, grab a chilled glass of Gratsi White. Trust me, it’s the perfect combo.

STEP 1

Sauté the onion in olive oil until soft. Add the sausage and cook until browned.

STEP 2

Stir in the mushrooms, parsley, salt, and pepper. Deglaze with Gratsi White and let it reduce.

STEP 3

Add a splash of water, cover, and simmer for 20 minutes. Stir in the heavy cream and simmer until the sauce is silky.

STEP 4

For the pasta, mix flour, water, and salt, knead until smooth, shape into cavatelli, and boil in salted water for about 5 minutes.

STEP 5

Toss the pasta with the sauce and finish with grated Parmesan and parsley.

A simple, comforting, restaurant-quality dish—buon appetito!