For the cavatelli, put the durum wheat semolina and salt in a mixing bowl and mix well. Gradually add the water so that a firm dough is formed. Knead the dough vigorously for about 10 minutes. The dough should be elastic and not too soft. Wrap the finished dough in cling film and let it rest for 30 minutes.
Sprinkle the work surface with a little semolina and shape a piece of the dough into a 1 cm thick roll and cut off 1 cm pieces. Pull 2 fingertips over the dough with gentle pressure. The dough rolls inwards from both sides and small cavities are formed. Proceed with the rest of the dough as just described. Place the finished Cavatelli on a surface sprinkled with durum wheat semolina. They shouldn`t lie on top of each other, otherwise they will stick together. Let the pasta rest for another 30 minutes before cooking.
Remove the salsiccia from the skin and cut into small pieces. Wash the peppers, cut them open, remove the stones and finely chop the fruit. Clean the mushrooms and cut them into slices. Wash the parsley, spin dry and chop finely. Wash the rosemary and leave it on the branch. Wash the cherry tomatoes and pat dry.
Cook the cavatelli in plenty of salted water for about 5 minutes.
Heat the 2 tablespoons of olive oil in a large pan. Add the salsiccia, peppers and tomato paste and fry for about 2 minutes. Add the mushrooms and rosemary sprig to the pan and fry for about 2 minutes. Then deglaze the sausage with white wine and cream, season with salt and pepper, bring to the boil and simmer for 2 minutes. Add the tomatoes and let simmer briefly. Turn off the heat and add the drained cavatelli, parsley and butter to the pan, carefully mix in and leave for about 2 minutes.
Arrange the cavatelli on plates and serve immediately.
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