Prepare to embark on a mouthwatering journey through the heart of Italian cuisine with this irresistible Cavatelli with Italian Sausage and Broccoli Rabe! Imagine a plate bursting with bold flavors, tender pasta, and a perfect balance of spicy sausage and slightly bitter broccoli rabe that will transport your taste buds straight to a cozy trattoria in Italy. This recipe isn't just a meal - it's a culinary adventure that promises to become your new go-to comfort dish, guaranteed to impress family and friends with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Cavatelli pasta - 400g
- Italian sausage - 300g, casing removed
- Broccoli rabe - 200g, chopped
- Garlic - 2 cloves, minced
- Olive oil - 2 tbsp
- Red pepper flakes - to taste
- Salt - to taste
- Pepper - to taste
Instructions
- Start by bringing a large pot of salted water to a boil. The water should taste like the sea, as this will help season the cavatelli as it cooks.
- While the water is heating up, prepare the broccoli rabe. Rinse the chopped broccoli rabe under cold water to remove any dirt or grit. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to let it burn.
- Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes until the sausage is browned and cooked through, stirring occasionally.
- While the sausage is cooking, add the cavatelli to the boiling water. Cook according to package instructions, usually about 10-12 minutes, or until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Once the sausage is browned, add the chopped broccoli rabe to the skillet. Stir to combine and cook for about 3-4 minutes, until the broccoli rabe is tender but still bright green.
- Season the mixture in the skillet with red pepper flakes, salt, and pepper to taste. Adjust the seasoning according to your preference.
- After draining the cavatelli, add it directly to the skillet with the sausage and broccoli rabe. Toss everything together to combine, adding reserved pasta water a little at a time to help create a light sauce.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together and the sauce to coat the cavatelli.
- Once everything is well combined and heated through, remove from heat. Serve the cavatelli hot, drizzled with a little extra olive oil if desired, and enjoy your delicious Italian meal!
Tips
- Salt your pasta water generously - it should taste like seawater to properly season the pasta from within.
- Don't discard the pasta cooking water! The starchy liquid is crucial for creating a silky, cohesive sauce.
- Cook the broccoli rabe just until it's tender-crisp to maintain its vibrant green color and nutritional value.
- For extra richness, consider adding a sprinkle of grated Pecorino Romano cheese just before serving.
- If broccoli rabe seems too bitter, blanch it briefly in salted water before adding to the skillet to mellow its flavor.
- Use high-quality Italian sausage for the most authentic and robust taste.
- Make sure to break the sausage into small, even pieces for consistent flavor throughout the dish.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 25g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 55mg
