Cavatelli Recipe

Bring water to boil

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Cook cavatelli

Add 1 lb cavatelli to the boiling water and cook until al dente according to package or about 3–5 minutes for fresh, 8–10 for dried. Reserve 1 cup of pasta cooking water before draining and set aside.

Prepare broccoli rabe

While the water heats, trim broccoli rabe: remove tough lower stems and roughly chop the rest into 1–2 inch pieces. Rinse well.

Blanch broccoli rabe (optional, recommended for bitterness)

In the boiling pasta water (before or after dropping pasta), blanch broccoli rabe for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath or run under cold water to stop cooking. Drain and squeeze out excess water. If you prefer more bitter, skip blanching and sauté directly.

Cook sausage

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sausage (removed from casings and crumbled) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to move sausage to a plate leaving rendered fat in the pan, but keep about 1–2 Tbsp fat in the skillet.

Sauté broccoli rabe with aromatics

Reduce heat to medium. Add the blanched and drained broccoli rabe to the skillet with the sausage fat. Add 1 tsp salt, 1 tsp freshly ground black pepper, and (optional) 1 tsp red pepper flakes. Sauté for 3–4 minutes until tender and flavors are combined. Return the cooked sausage to the pan and stir to combine. Keep warm.

Prepare garlic-infused cream

In a small saucepan over medium-low heat, melt 1 Tbsp unsalted butter and add 3 smashed garlic cloves. Cook gently for 1 minute until fragrant but not browned to infuse the butter.

Build the crema

Add 1 cup heavy cream to the saucepan with the garlic. Bring to a gentle simmer, then stir in 2 tsp Calabrian chili paste and 1 Tbsp lemon juice. Let the cream reduce slightly for 2–3 minutes, stirring so garlic and chili distribute evenly.

Finish the crema with cheese

Lower heat and whisk in 1 cup grated Pecorino Romano (or Parmesan) until melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a silky, coating consistency. Taste and add up to 1 tsp salt if needed. Remove and discard garlic cloves if preferred.

Combine pasta with sausage and broccoli rabe

Add drained cavatelli to the skillet with sausage and broccoli rabe over low heat. Toss to combine and warm through for about 1 minute.

Add crema and adjust

Pour the garlic Calabrian chili crema into the skillet with the pasta mixture. Toss vigorously, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy sauce that coats the cavatelli (use up to the reserved 1 cup as necessary). Cook together for 1–2 minutes so flavors marry. Adjust seasoning with salt and pepper.

Plate and garnish

Divide cavatelli among 4 plates. Drizzle with 1 Tbsp extra-virgin olive oil. Sprinkle 1/4 cup grated Pecorino Romano, toasted breadcrumbs (optional), and chopped fresh parsley. Serve immediately.