Cavatelli: Cime di Rapa and Sausage

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

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