Cavatelli with sausage, broccoli rabe, and crispy pepper

Method5 steps · about 25 min

1. 1

   Step 1: Trim tough parts from the broccoli rabe outer leaves and wash them; use 200 g. Blanch briefly in salted water until slightly tender. Meanwhile, remove the sausage casing.

   Uses 200 g broccoli rabe leaves · 150 g Salamella sausage · Fine salt to taste · water for blanching broccoli leaves, reuse for cooking pasta

2. 2

   Step 2: Heat a drizzle of olive oil with the crushed garlic (1 clove) clove. Drain the broccoli leaves, reserving their water for pasta, chop coarsely and add to the pan with the sausage meat.

   Uses 1 clove garlic · Extra virgin olive oil to taste · 200 g trimmed outer broccoli leaves blanched in salted water · 150 g Salamella sausage casing removed

3. 3

   Step 3: Sauté over medium heat, breaking up the sausage, for about 8 minutes until well browned and cooked through, then remove the garlic. Meanwhile, bring the reserved broccoli water back to a boil and cook the cavatelli al dente according to the package.

   Brown sausage and broccoli leaves · 8 minUses 320 g cavatelli pasta · blanched chopped greens and sausage added to garlic olive oil · salted blanching water reserved for pasta

4. 4

   Step 4: Transfer the drained cooked cavatelli to the sausage/greens pan. Add a splash of pasta cooking water and toss briefly. Remove from heat and stir in almost all the grated aged goat cheese.

   Uses almost all the three spoonfuls grated aged goat cheese · sausage browned about 8 minutes with greens, garlic removed · 320 g pasta cooked al dente in reserved broccoli water · a splash of the same pasta cooking water for tossing

5. 5

   Step 5: Serve with the remaining grated cheese, crumble the ready-crisp sweet peperoni cruschi over each portion and finish with black pepper to taste (to taste).

   Uses 25 g peperone crusco · Black pepper to taste · remaining grated aged goat cheese · cooked pasta tossed with sauce and most of grated aged goat cheese