📝 About This Recipe
This quintessential Southern Italian comfort dish captures the soulful essence of Puglia, where chewy, shell-like cavatelli pasta perfectly cradles bits of savory pork and bitter greens. The magic lies in the contrast between the spicy, fennel-scented sausage and the sharp, garlicky kick of the broccoli rabe, all emulsified into a silky sauce with starchy pasta water and Pecorino Romano. It is a masterclass in balancing salt, fat, and bitterness in a single, satisfying bowl.
🥗 Ingredients
The Pasta
- 1 pound Cavatelli pasta (dried or fresh semolina cavatelli)
- 2 tablespoons Kosher salt (for the pasta water)
The Sausage and Greens
- 1 large bunch Broccoli rabe (Rapini) (tough ends trimmed, roughly chopped into 2-inch pieces)
- 1 pound Sweet or Spicy Italian sausage (casings removed)
- 1/4 cup Extra virgin olive oil (high quality)
- 5 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Red pepper flakes (adjust to heat preference)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
The Finish
- 1/2 cup Pecorino Romano cheese (freshly grated, plus more for serving)
- 2 tablespoons Unsalted butter (cold)
- 1/2 piece Fresh lemon juice (just a squeeze for brightness)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
Bring a large pot of water (about 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt.
-
2
Blanch the chopped broccoli rabe in the boiling water for 2 minutes. This removes the aggressive bitterness and softens the stems. Use a slotted spoon to remove the greens and plunge them into a bowl of ice water. Drain well and pat dry. Keep the pasta water boiling!
-
3
In a large, deep skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat.
-
4
Add the sausage meat to the skillet. Use a wooden spoon to break it into small, bite-sized crumbles. Cook for 6-8 minutes until browned and slightly crispy.
-
5
Drop the cavatelli into the boiling water. Cook according to package directions until 'al dente' (usually 8-10 minutes for dried, 4-5 for fresh).
-
6
While the pasta cooks, add the remaining olive oil to the skillet with the sausage. Stir in the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is golden and fragrant, but not burnt.
-
7
Add the blanched broccoli rabe to the skillet. Toss well to coat in the garlic oil and sausage fat. Sauté for 3 minutes.
-
8
Pour in the white wine. Use your spoon to scrape up all the brown bits (fond) from the bottom of the pan. Let the wine reduce by half.
-
9
Before draining the pasta, reserve 1.5 cups of the starchy pasta cooking water. This is the secret to a silky sauce.
-
10
Drain the cavatelli and add it directly into the skillet with the sausage and greens.
-
11
Add 1/2 cup of the reserved pasta water and the cold butter. Toss vigorously over medium heat for 2 minutes. The starch and fat will emulsify to create a light glaze.
-
12
Remove from heat. Stir in the Pecorino Romano and a squeeze of lemon juice. If the pasta looks dry, add a splash more pasta water.
-
13
Taste and adjust seasoning with salt and extra red pepper flakes if desired. Serve immediately in warmed bowls.
💡 Chef's Tips
Don't skip blanching the broccoli rabe; it ensures the greens are tender and the bitterness doesn't overpower the delicate pasta. Always reserve more pasta water than you think you'll need; cavatelli is a thirsty pasta shape and will soak up sauce quickly. If you can't find broccoli rabe, broccolini or Lacinato kale make excellent substitutes, though the flavor profile will be milder. For the best texture, use a high-quality bronze-die extruded pasta which has a rough surface that holds onto the sauce better. Ensure your garlic is sliced thin rather than minced to prevent it from burning during the high-heat sauté.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like a Greco di Tufo or a Vermentino. Serve alongside a simple arugula salad with shaved fennel and a lemon vinaigrette to cut through the richness. Offer a small bowl of extra toasted breadcrumbs (pangrattato) on the side for added crunch. Follow the meal with a light citrus sorbet to cleanse the palate from the spicy sausage and garlic. A crusty loaf of warm ciabatta is essential for mopping up the garlic-oil sauce at the bottom of the bowl.