Cavatelli with Broccoli Rabe & Sausage

cavatelliCavatelli With Broccoli Rabe & Sausage

Compliments of the Ramasanto Family

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Before we continue, a little lesson in Sicilian vegetation.

Broccoli Rabe is not Broccoli. Rapini as it is called in Italian (also known as Broccoli Rabe, Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisines of Southern Italy (in particular Basilicata , Puglia and Sicily).
The plant is in the same subspecies as the turnip, but has had various other designations.

Rapini (Broccoli Rabe [rob-ee] has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.

1 bunch broccoli rabe, cut into pieces
2 pounds frozen cavatelli noodles
1 tablespoon olive oil
1 pound hot Italian sausage
1 onion, sliced
3 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup parsley leaves
1/3 cup grated Parmesan cheese

Bring pot of salted water to a boil. Add broccoli, simmer 5 minutes. Remove broccoli and set aside. Return water to a boil, cook cavatelli following package directions. Drain.

Heat oil in skillet. Add sausage and onion, cook until no longer pink. Add garlic and cooked broccoli, cook 5 minutes. Add salt and pepper, bring to a simmer. Add parsley, remove from heat.

Pour sausage mixture over cooked pasta. Sprinkle with cheese. Serve.

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