Few dishes capture the rustic heart of Italian cooking quite like cavatelli with broccoli rabe and sausage. This classic southern Italian recipe celebrates bold flavors, simple ingredients, and the perfect balance of bitter greens, hearty sausage, and tender handmade-style pasta. The dish is rooted in the culinary traditions of regions such as Puglia and Campania, where cavatelli pasta is cherished for its chewy, rustic texture. Pair it with the earthy bite of broccoli rabe and the savory depth of Italian sausage, and you’ve got a meal that feels comforting yet sophisticated.
One of the best parts of this dish is its versatility. Whether you use homemade cavatelli or store-bought, hot or sweet sausage, or adjust the garlic and chili flakes to your liking, it always results in a satisfying bowl of pasta that’s as perfect for a weeknight dinner as it is for a special gathering. The bitterness of broccoli rabe mellows beautifully when sautéed with garlic and olive oil, while the sausage adds richness and a touch of spice. Everything comes together with a splash of pasta water and grated cheese for a silky, flavorful sauce that clings to every curl of cavatelli.
Ingredients
For 4 servings:
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1 pound (450g) cavatelli pasta (fresh or dried)
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1 pound (450g) Italian sausage (sweet or hot, casings removed)
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1 large bunch broccoli rabe (rapini), trimmed and roughly chopped
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4 cloves garlic, thinly sliced
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¼ teaspoon red pepper flakes (or more to taste)
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¼ cup extra-virgin olive oil
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½ cup grated Pecorino Romano or Parmesan cheese
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1 cup reserved pasta cooking water
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Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the Broccoli Rabe
Broccoli rabe has a slightly bitter taste, which is part of its charm. To mellow the bitterness, bring a large pot of salted water to a boil and blanch the chopped broccoli rabe for about 1–2 minutes. Drain and transfer immediately to a bowl of ice water to stop the cooking. Once cooled, drain again and set aside. This step ensures the greens remain vibrant and tender when added to the pasta later.
2. Cook the Sausage
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small, bite-sized pieces. Cook until browned and fully cooked through, about 6–8 minutes. Remove the sausage from the pan and set aside, leaving any flavorful drippings in the skillet.
3. Sauté the Garlic and Chili Flakes
Add the remaining olive oil to the same pan, along with the sliced garlic and red pepper flakes. Cook gently over medium heat until the garlic is fragrant and lightly golden, about 1–2 minutes. Be careful not to burn the garlic, as it can turn bitter.
4. Add the Broccoli Rabe
Stir the blanched broccoli rabe into the pan, tossing it with the garlic and oil. Season lightly with salt and black pepper, and cook for about 3–4 minutes until the greens are tender and flavorful.
5. Cook the Pasta
Meanwhile, bring a large pot of salted water to a rolling boil. Cook the cavatelli according to package directions until al dente. Fresh cavatelli typically takes 4–6 minutes, while dried may take a bit longer. Before draining, reserve about 1 cup of the starchy pasta cooking water.
6. Combine Everything
Add the cooked sausage back into the pan with the broccoli rabe. Then transfer the drained cavatelli directly into the skillet. Pour in about ½ cup of the reserved pasta water and toss everything together over medium heat. The starch from the pasta water will help create a light sauce that coats the pasta. If the mixture seems dry, add more pasta water, a splash at a time.
7. Finish with Cheese
Remove the skillet from the heat and stir in a generous handful of grated Pecorino Romano or Parmesan. The cheese melts into the pasta water and olive oil, forming a silky coating on the cavatelli. Taste and adjust seasoning with additional salt, pepper, or chili flakes if needed.
Serving Suggestions
Serve the pasta immediately in warmed bowls, topped with extra grated cheese and a drizzle of good olive oil. A glass of dry Italian white wine such as Verdicchio or a light red like Chianti pairs beautifully with the rich sausage and bitter greens. For a more indulgent version, add toasted breadcrumbs on top for crunch, or stir in a splash of cream for a slightly richer sauce.
This dish is satisfying enough to stand alone as a main course, but you could also pair it with a simple salad of arugula and lemon, or a side of crusty bread to soak up the garlicky sauce.
Tips and Variations
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Homemade Cavatelli: If you want to make your own pasta, cavatelli dough is traditionally made from semolina flour and water. Shaped by hand or with a cavatelli board, it adds a rustic, chewy quality that elevates the dish.
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Alternative Greens: If broccoli rabe is too bitter for your taste or hard to find, substitute with broccolini, kale, or spinach. Each green will bring a slightly different flavor profile.
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Different Sausages: Sweet Italian sausage adds mild richness, while hot sausage brings spice. You can even combine both for balance. For a lighter option, try chicken or turkey sausage.
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Extra Flavor: Add a splash of white wine to the pan after cooking the sausage to deglaze and enhance the sauce’s depth.
Conclusion
Cavatelli with broccoli rabe and sausage is a timeless Italian dish that beautifully illustrates the philosophy of simple ingredients, bold flavors, and comforting textures. With the chew of cavatelli, the hearty bite of sausage, and the pleasantly bitter greens, every forkful is a reminder of why rustic pasta recipes remain beloved across generations. Whether you’re cooking for family or friends, this dish brings the warmth of Italian tradition straight to your table.
