INGREDIENTS
1 1/2
lbs Ground pork shoulder
2
Garlic cloves
2 tsp
Rosemary
10
Sage, fresh leaves
15
Sage, leaves
1/2 tsp
Thyme, fresh
10 oz
Cavatelli pasta
1 tsp
Black pepper, freshly cracked
1 tbsp
Fennel seeds
1 tsp
Kosher salt
1 pinch
Red pepper flakes
1 tbsp
Olive oil
3 tbsp
Butter, unsalted
2 oz
Parmesan, grated
1/2 cup
White wine, dry