Cavatelli Pugliesi Recipe
fennel sausage, rapini, chiles, pecorino
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Start by washing the rapini and cutting it into smaller pieces. Remove the casing from the fennel sausage and break it into small chunks.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the cavatelli according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Sausage
In a large skillet, heat the olive oil over medium heat. Add the fennel sausage pieces and cook until browned and cooked through, about 5-7 minutes.
- 4
Add the Rapini
Add the rapini and red chili flakes to the skillet with the sausage. Sauté for another 3-5 minutes until the rapini is tender.
- 5
Combine with Pasta
Add the drained cavatelli to the skillet. Toss everything together, adding reserved pasta water a little at a time until you reach the desired sauce consistency.
- 6
Finish and Serve
Remove from heat, season with salt and black pepper to taste, and sprinkle with grated pecorino cheese. Serve immediately.
