Cavatelli with Broccoli Rabe & Italian Sausage

Cavatelli with Broccoli Rabe and Italian Sausage is a classic of southern Italian home cooking, especially beloved in Puglia, Basilicata, and Campania. Cavatelli, small, hand-rolled pasta shells with a curled hollow center, have been made by Italian nonne for generations, often pressed with a fingertip on a wooden board.

Broccoli rabe, known as cime di rapa or rapini, is a slightly bitter, leafy green that’s a cornerstone of Puglian cuisine, famously paired with pasta and pork sausage. Together, they form a rustic, deeply satisfying dish that reflects the region’s love of simple ingredients and bold flavors.

This version layers flavor at every step. Onion and thinly sliced garlic are softened in olive oil, then crumbled Italian sausage is browned until savory and golden. A splash of dry white wine and chopped oil-cured olives deglaze the pan, adding brightness and briny depth, before chicken stock creates a light, savory sauce. The broccoli rabe is braised right in the pan until tender and vibrant, its pleasant bitterness balanced by the rich sausage. Chewy, tender cavatelli are tossed in to soak up the sauce, and a generous finish of sharp Pecorino Romano and a pinch of red pepper flakes ties everything together. The result is hearty, rustic, and full of contrasts: savory, bitter, briny, spicy, and cheesy in every bite.

Why People Will Love Cavatelli with Broccoli Rabe & Italian Sausage Recipe

A true southern Italian classic: Rooted in the traditions of Puglia and the Italian south.

Perfect flavor balance: Rich sausage, bitter greens, briny olives, and sharp cheese create a complex, harmonious dish.

Chewy, tender pasta: Fresh cavatelli has a satisfying bite and cups the sauce beautifully.

Light yet flavorful sauce: Wine and stock create a savory, brothy sauce without heavy cream.

Vibrant greens: Broccoli rabe adds color, nutrients, and a pleasant bitterness.

Briny depth: Oil-cured olives add a rich, salty, earthy note.

Gentle heat: Red pepper flakes add warmth that complements the sausage.

Ready in about 35 minutes: Perfect for weeknights yet special enough for guests.

One pan for the sauce: Minimal cleanup.

Hearty and satisfying: Protein, pasta, and greens make it a complete meal.

Restaurant-quality at home: It tastes like something from a cozy Italian trattoria.

Customizable: Adjust the spice, swap the greens, or use different sausage.

Key Ingredients

Cavatelli: Small, shell-like pasta with a hollow center that traps sauce and bits of sausage. Fresh cavatelli has a tender, chewy texture; frozen or dried also works.

Broccoli rabe: A leafy green related to turnips, with tender stalks, small florets, and a slightly bitter, peppery flavor. It’s traditional in Puglia and pairs perfectly with rich sausage.

Italian pork sausage: Seasoned with fennel, garlic, and pepper, it adds savory richness and flavor. Use sweet or hot depending on your heat preference.

Extra-virgin olive oil: Adds fruity, peppery richness and forms the base of the sauce.

Onion and garlic: Build a sweet, aromatic foundation. Thinly sliced garlic gives a mellow, classic Italian flavor.

Dry white wine: Deglazes the pan, lifts the browned bits, and adds bright acidity.

Oil-cured olives: Wrinkled, intensely flavored olives that add rich, briny, earthy depth.

Chicken stock: Creates a light, savory sauce that coats the pasta. Low-sodium stock keeps the salt in check.

Crushed red pepper flakes: Add gentle heat that balances the bitterness of the greens.

Pecorino Romano: A sharp, salty sheep’s milk cheese that adds a savory, tangy finish.

Salt and black pepper: Balance and enhance the flavors.

Expert Tips

Trim the broccoli rabe well: Remove the tough lower stems, which can be woody and bitter.

Blanch to reduce bitterness: For milder greens, blanch the broccoli rabe in salted boiling water for 1–2 minutes, then drain before adding to the pan.

Wash thoroughly: Broccoli rabe can hold grit, so rinse it well.

Don’t burn the garlic: Cook it just until fragrant. Burnt garlic turns bitter.

Brown the sausage well: Let it develop golden, crispy edges for maximum flavor.

Break the sausage into small pieces: Bite-sized crumbles distribute evenly through the pasta.

Drain excess fat if needed: If the sausage releases a lot of fat, spoon some off before adding the wine.

Scrape up the fond: The browned bits in the pan add incredible flavor to the sauce.

Use a wine you’d drink: A dry white like Pinot Grigio or Sauvignon Blanc works best.

Don’t overcook the greens: Cook until tender but still bright green.

Reserve pasta water: The starchy water helps the sauce cling to the pasta and adds silkiness.

Cook pasta al dente: It will continue to absorb sauce, so slightly firm pasta gives the best texture.

Let it rest: Resting the pasta for a few minutes lets the flavors meld.

Grate cheese fresh: Freshly grated Pecorino Romano melts and tastes better.

Finish with olive oil: A drizzle of good olive oil before serving adds richness and gloss.

Cavatelli with Broccoli Rabe and Italian Sausage

Ingredients

Broccoli rabe: 1 bunch, ends trimmed, well washed, and cut into 1-inch pieces

Extra-virgin olive oil: 2 tablespoons

Yellow onion: 1 large, finely chopped

Garlic: 4 cloves, thinly sliced

Italian pork sausage: 5–6 links, casings removed

Chicken stock: 2 cups low-sodium stock (or 2 teaspoons chicken base dissolved in 2 cups water)

Dry white wine: a splash (such as Pinot Grigio or Sauvignon Blanc)

Oil-cured olives: 2 tablespoons, pitted and roughly chopped

Fresh cavatelli pasta: 1 pound

Kosher salt and black pepper: to taste

Crushed red pepper flakes: ½–1 teaspoon, or to taste

Pecorino Romano cheese: ¼ cup, grated, plus extra for serving

Instructions

Step 1: Prep the broccoli rabe.

Cut about 2 inches off the tough bottoms of the stalks and discard them.

Chop the rest of the stalks and leaves into 1-inch pieces, rinse well in cold water, and set aside.

Step 2: Cook the onion and garlic.

Warm the olive oil in a large sauté pan over medium heat.

Add the onion and cook for 3–4 minutes, until soft.

Stir in the garlic and cook for about 1 minute, just until fragrant but not browned.

Step 3: Brown the sausage.

Crumble the sausage meat directly into the pan.

Cook, stirring and breaking it into bite-sized pieces, until browned and fully cooked.

Step 4: Deglaze the pan.

Stir in the chopped olives and a splash of white wine.

Let it bubble for about 30 seconds to cook off the alcohol, scraping up any browned bits.

Pour in the chicken stock and bring to a gentle simmer.

Step 5: Cook the broccoli rabe.

Add the broccoli rabe and stir to combine.

Cover and cook for about 7 minutes, until the greens are tender but still bright green.

Step 6: Season.

Taste the sauce and season with salt, black pepper, and red pepper flakes to your liking.

Step 7: Cook the pasta.

While the greens cook, bring a large pot of salted water to a boil.

Add the cavatelli and cook until al dente, about 6 minutes for fresh pasta (or follow the package directions if frozen).

Before draining, scoop out a little pasta water in case you need it later.

Step 8: Combine.

Add the drained cavatelli to the pan with the sausage and broccoli rabe and toss until well coated.

If it looks dry, add a splash of the reserved pasta water.

Turn off the heat, cover, and let it rest for 2–3 minutes so the flavors come together.

Step 9: Finish and serve.

Sprinkle with the Pecorino Romano and toss once more.

Serve hot, with extra cheese on the side.

Important Notes When Making Cavatelli with Broccoli Rabe & Italian Sausage

Broccoli rabe is naturally bitter: That’s part of its charm. Blanching first reduces the bitterness.

Substitute greens: Broccolini, kale, Swiss chard, escarole, or regular broccoli work if broccoli rabe isn’t available.

Pasta substitutes: Orecchiette is the classic Puglian alternative. Shells, gnocchi, or penne also work.

Watch the salt: Sausage, olives, Pecorino, and chicken base are all salty. Taste before adding more salt.

Cook sausage thoroughly: Pork sausage should reach an internal temperature of 160°F (71°C).

Wine substitute: Replace the wine with extra stock plus a squeeze of lemon juice.

Spice level: Use sweet sausage and fewer pepper flakes for a milder dish, or hot sausage for more heat.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Freezing: Not ideal, as the pasta and greens soften. If needed, freeze the sauce separately for up to 3 months.

Allergens: Contains wheat (pasta), dairy (cheese), and possibly eggs (some fresh pasta).

How to Enjoy Cavatelli with Broccoli Rabe & Italian Sausage After Cooking

Serve it hot. Spoon the cavatelli into warm, shallow bowls, making sure each serving has plenty of sausage, greens, and sauce.

Add finishing touches.

Extra grated Pecorino Romano or Parmigiano-Reggiano
A drizzle of good extra-virgin olive oil
A pinch of red pepper flakes
Freshly cracked black pepper
Toasted breadcrumbs (pangrattato) for crunch, a classic southern Italian touch
A squeeze of fresh lemon juice
A few fresh basil or parsley leaves

Pair with sides.

Crusty Italian bread: Perfect for mopping up the sauce.
Garlic bread: A comforting favorite.
Simple green salad: Arugula or mixed greens with lemon vinaigrette.
Caprese salad: Fresh mozzarella, tomatoes, and basil.
Roasted vegetables: Peppers, zucchini, or cherry tomatoes.
Antipasto platter: Cured meats, cheeses, olives, and marinated vegetables.

Make it a complete Italian dinner. Start with an antipasto platter, serve the cavatelli as the main course, and finish with a light dessert like lemon sorbet, panna cotta, or biscotti with espresso.

Pair with drinks. A crisp Italian white like Pinot Grigio, Vermentino, or Falanghina, or a medium-bodied red like Primitivo, Negroamaro, or Chianti. For non-alcoholic options, try sparkling water with lemon or Italian soda.

Store and reheat.

Refrigerate: Store in an airtight container for up to 3–4 days.
Stovetop: Reheat in a skillet over medium heat with a splash of stock or water.
Microwave: Heat in short intervals, adding a little liquid and stirring between each.
Refresh: Add extra cheese and a drizzle of olive oil before serving leftovers.

Repurpose leftovers.

Transfer to a baking dish, top with mozzarella and breadcrumbs, and bake for a cavatelli bake.
Toss with extra greens and olive oil for a warm pasta salad.
Add to a frittata with eggs and cheese.

Nutrition Information

Estimated per serving, based on 6 servings, made with about 1 pound of Italian pork sausage, 1 pound of fresh cavatelli, low-sodium chicken stock, oil-cured olives, and ¼ cup of Pecorino Romano.

Note: Using lean chicken or turkey Italian sausage lowers each serving by about 120 calories and 14 g of fat. Draining excess sausage fat can save another 30–50 calories per serving.

Smart FAQs About This Recipe

What is broccoli rabe?
Broccoli rabe (also called rapini or cime di rapa) is a leafy green with small florets and tender stalks. It’s related to turnips, not broccoli, and has a slightly bitter, peppery flavor.

What are cavatelli?
Cavatelli are small, shell-shaped pasta from southern Italy, traditionally made from semolina, water, and sometimes ricotta. They have a chewy texture and a hollow that catches sauce.

Can I use orecchiette instead?
Yes. Orecchiette with broccoli rabe and sausage is a famous Puglian dish. Shells or gnocchi also work well.

Is this dish spicy?
It’s mildly spicy from the red pepper flakes. Use sweet sausage and fewer flakes for a milder dish, or hot sausage for more heat.

Can I make it without wine?
Yes. Replace the wine with an extra splash of chicken stock and a squeeze of lemon juice for brightness.

How do I make broccoli rabe less bitter?
Blanch it in salted boiling water for 1–2 minutes, then drain before adding to the pan. Removing the tough lower stems also helps.

Can I use dried or frozen cavatelli?
Yes. Follow the package directions. Dried cavatelli takes about 10–12 minutes, and frozen usually takes 8–10 minutes.

My sauce is too thin. How do I fix it?
Simmer it uncovered for a few minutes to reduce, or toss the pasta with the sauce over the heat so it absorbs the liquid. Adding extra cheese also helps thicken it.

My pasta is too dry. What should I do?
Add a splash of reserved pasta water or chicken stock and toss again until the pasta is glossy and well coated.

Can I make it ahead of time?
You can prepare the sausage and broccoli rabe sauce up to 1 day ahead. Reheat it gently, then cook the pasta fresh and toss everything together just before serving.