Boujee on a Budget

Combine the semolina flour and warm water, knead until smooth, then cover the dough and let it rest for 30 minutes.

Roll the rested dough into ropes about 2 cm thick, cut into 1–2 cm pieces, and shape each piece by rolling it down the back of a fork; place the shaped pieces on a semolina‑dusted tray.

Heat the olive oil in a large skillet over medium‑high heat, add the sausage pieces and cook for 5–7 minutes until deeply golden; remove the sausages and set aside.

Reduce the heat to medium, add the diced shallots, chopped celery, and chopped fennel, season with salt and pepper, and cook until the vegetables are soft.

Add the chopped garlic, sliced red chilli, and crushed fennel seeds; sauté for 1 minute.

Pour in the dry white wine, scraping up any caramelised bits from the pan, and let it reduce.

Return the browned sausage to the skillet, add the chicken stock, thyme sprigs, and the tied‑up sage bundle; cover and simmer for 10 minutes.

For the pangrattato, char the lemon cut‑side down in the same pan, then add the remaining olive oil and fry the grated garlic until fragrant. Stir in the panko and cook until golden and crisp, then finish with lemon zest, the burnt lemon juice, chopped parsley, and salt to taste.

Blanch the frozen peas briefly, then add milk, the peas, and some grated parmesan to the ragù; stir over low heat until the sauce thickens, then remove the thyme and sage.

Cook the cavatelli in salted boiling water until al dente, reserve a splash of pasta water, then add the cooked pasta to the ragù along with the reserved water and the remaining parmesan; toss until the pasta is glossy.

Finish the dish with additional lemon zest, lemon juice, and black pepper; serve with extra parmesan and the crunchy pangrattato on top.