Cavatelli Recipe

Make the dough

In a large bowl, whisk together all-purpose flour, semolina flour, and 1 tsp sea salt. Make a well in the center and pour in warm water and 1 tablespoon olive oil. Mix with your hand or a spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough feels very sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands with a teaspoon of water and continue kneading.

Cover the dough with plastic wrap or a damp towel and let rest at room temperature for 30 minutes to relax the gluten.

Form cavatelli

Divide rested dough into 4 equal pieces. Working with one piece at a time, roll into a rope about 3/4-inch (2 cm) diameter. Cut rope into 3/4-inch (2 cm) pieces. To shape: press the tip of a thumb or a small dowel into each piece and drag it across a ridged board or the tines of a fork to create an indented shell (you can also roll each piece over the back of a fork with your thumb to make the concave shape). Place shaped cavatelli on a lightly floured tray lined in a single layer. Repeat with remaining dough.

Let shaped cavatelli dry briefly while you prepare the rest (10–20 minutes).

Season and cook

Combine ground pork, 1 tsp kosher salt, 1 tsp black pepper, crushed fennel seed, 1 tsp red pepper flakes, and 2 minced garlic cloves in a bowl. Mix gently but thoroughly to distribute seasonings. If you prefer a looser sausage, stir in 2 tablespoons white wine.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage mixture, break up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate lined with paper towel and set aside, leaving drippings in the skillet.

Blanch broccoli rabe

Bring a large pot of salted water to a boil. Add broccoli rabe and blanch for 1–2 minutes until bright green and slightly tender. Using tongs, transfer broccoli rabe to an ice bath to stop cooking. When cool, drain and roughly chop into 1–2 inch pieces. Reserve the blanching water for cooking the cavatelli.

Build the sauce

In the same skillet that held the sausage (wipe out any burned bits but keep the drippings), add 3 tablespoons extra-virgin olive oil and warm over medium heat. Add 6 sliced garlic cloves and optional anchovy fillets; cook gently until garlic is fragrant and just beginning to turn golden, about 1–2 minutes. Add 1 tsp crushed red pepper flakes and stir for 15 seconds.

Pour in 1 cup broth and 1 tablespoon lemon juice, scraping up any browned bits from the pan. Bring sauce to a gentle simmer and reduce slightly for 2–3 minutes. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper.

Add the chopped broccoli rabe and cooked sausage back to the skillet, stirring to combine and heat through for 1–2 minutes. If the mixture is dry, add 1–2 tablespoons reserved pasta water or broth to loosen.

Cook cavatelli and finish

Bring the reserved blanching water (or a fresh large pot of salted water) back to a boil. Add the shaped cavatelli and cook for 3–5 minutes until they float and are tender to the bite (fresh pasta cooks quickly; adjust time if pieces are thicker). Reserve 3/4 cup of the pasta cooking water then drain cavatelli.

Add the drained cavatelli into the skillet with the sausage and broccoli rabe. Toss gently over medium heat, adding reserved pasta water a little at a time to create a light, silky garlic sauce that coats the pasta. Stir in 1 teaspoon lemon zest.

Remove from heat and stir in 1 cup grated Pecorino Romano (reserve a little for serving) until the sauce is glossy and well combined. Taste and correct seasoning with salt/pepper or lemon juice as needed.