Cavatelli Broccoli Rabe & Sausage Recipe

Boil water and cook pasta

Bring a large pot (at least 6-8 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add the cavatelli and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, longer for frozen). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Blanch broccoli rabe

While the pasta water is heating, bring a medium pot of water to a boil. Add a pinch of salt and the chopped broccoli rabe. Blanch for 1–2 minutes until bright green and slightly tender (stems will soften). Immediately transfer to a bowl of ice water to stop cooking, then drain and squeeze out excess water. Roughly chop if needed so pieces are similar in size to the cavatelli.

If you prefer skipping the ice bath: after blanching, drain and plunge under cold running water until cool, then squeeze and chop.

Brown the sausage

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add the sausage (remove from casings and break into bite-sized pieces) and cook, stirring and breaking up, until well browned and cooked through, about 6–8 minutes. Season lightly with black pepper. Transfer the cooked sausage to a plate and leave any flavorful fat in the pan (drain excess if there is an excessive amount).

Sauté garlic and combine flavors

Reduce heat to medium. Add the remaining 2 tablespoons olive oil to the skillet. Add the sliced garlic and crushed red pepper flakes and cook, stirring, until fragrant and just golden (about 1–1½ minutes)—do not let garlic burn. Pour in the white wine (or chicken broth) to deglaze, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Return the browned sausage to the skillet and add the blanched, chopped broccoli rabe. Stir to combine and warm through for 1–2 minutes.

Add about 1/2 cup of the reserved pasta water to the pan to help loosen and form a light sauce. Stir and let it simmer for a minute. Taste and adjust seasoning with salt and more black pepper if needed.

Toss pasta with sauce

Add the drained cavatelli directly to the skillet (or add the sauce to the pasta pot if skillet is too small). Toss gently over medium heat, adding more reserved pasta water a tablespoon at a time as needed to create a glossy coating that clings to the pasta (about 2–3 minutes).

Finish and plate

Remove from heat. Stir in the lemon juice and about 3/4 cup of the grated Pecorino Romano or Parmesan, tossing until well combined. Taste and adjust salt, pepper, and cheese. If the sauce seems dry, add additional reserved pasta water or a drizzle (about 1 tablespoon) of olive oil. Divide among 4 bowls and sprinkle the remaining cheese on top. Serve immediately.