Cavatelli: Cime di Rapa and Sausage

Name: Cavatelli: Cime di Rapa and Sausage (Cavatelli con Salsiccia e Broccoletti)
Yield: Serve 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 recipe ‘2–finger’ cavatelli or 200 g dried (less good); 400 g young, or 500 g more mature cime di rapa; 2 cloves garlic, thinly sliced; 200 g Italian sausage, skin removed, crumbled; 4 tablespoons extra virgin olive oil; ¼ teaspoon crushed dried chilli flakes; grated pecorino, to serve (optional)

Cavatelli con Salsiccia e Broccoletti

Preparation info

Serve
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Having gone into far too much depth on cime di rapa in another recipe (see orecchiette), I suggest you look there if you need advice on its preparation. This recipe is best made with longer (2– or 3–finger) cavatelli.

Ingredients

1 recipe ‘2–finger’ cavatelli or 200 g dried (less good)
400 g young, or

Starter
Main course

Method

Put the pasta on to boil. Put the crumbled sausage, garlic and oil in a pan and fry over a medium heat until starting to colour – break the meat up with a spoon as much as you can. Add the chilli, then a few seconds later the drained cime di rapa. Sauté briefly, seasoning with salt and pepper, adding a little pasta water and allowing to bubble down until pretty much dry again. Now add th