Cavatelli with Broccoli Rabe & Italian Sausage

Ingredients

1 bunch of broccoli rabe, thoroughly washed and chopped into 1-inch pieces

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely diced

4 cloves garlic, thinly sliced

5–6 links Italian pork sausage, casings removed

2 teaspoons chicken base dissolved in 2 cups water, or 2 cups low-sodium chicken stock

A splash of dry white wine (such as Pinot Grigio or Sauvignon Blanc)

2 tablespoons oil-cured olives, pitted and roughly chopped

1 pound fresh cavatelli pasta

Kosher salt and freshly ground black pepper, to taste

½ to 1 teaspoon crushed red pepper flakes, or to taste

¼ cup grated Pecorino Romano cheese, for finishing

Step 1: Prepare the Broccoli Rabe

Trim off about 2 inches from the tough ends of the stalks and discard.

Chop the remaining stalks and leaves into 1-inch pieces. Rinse thoroughly under cold water and set aside.

Step 2: Sauté the Aromatics

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

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

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

Step 3: Brown the Sausage

Remove the casings from the sausage links and crumble the meat directly into the pan.

Cook, stirring and breaking into bite-sized chunks, until browned and cooked through.

Step 4: Deglaze and Build Flavor

Add the chopped olives and a splash of white wine. Let it simmer for about 30 seconds, allowing the alcohol to cook off.

Stir in the chicken base dissolved in water (or chicken stock) and bring the mixture to a gentle simmer.

Step 5: Cook the Broccoli Rabe

Add the chopped broccoli rabe to the pan and stir to combine.

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

Step 6: Season the Sauce

Taste and adjust with salt, freshly ground black pepper, and crushed red pepper flakes to suit your preference.

Step 7: Cook the Pasta

Meanwhile, 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 package directions if frozen).

Drain well, reserving a small amount of pasta water if needed to loosen the sauce later.

Step 8: Combine Pasta and Sauce

Add the drained cavatelli to the sausage and broccoli rabe mixture.

Toss thoroughly to coat the pasta in the sauce.

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

Step 9: Finish and Serve

Sprinkle generously with Pecorino Romano cheese and toss once more.

Serve hot, with extra cheese at the table if desired.