Start by browning the sausage into crumbles in a sauté pan, about 5–7 minutes. Remove the sausage from the pan, leaving the rendered fat behind.
Add the olive oil and butter to the sauté pan. Next, add the garlic and Calabrian chiles, cooking in the rendered fat for about 2 minutes. Then, add the onions and bell peppers, season with salt and pepper, and sauté until soft, about 3–4 minutes. Add the broccoli rabe and cook until wilted. Finally, pour in the white wine and cook for an additional 2 minutes.
Add cavatelle and a pinch of salt to boiling water. Boil for 18–20 minutes. After draining, transfer the cavatelle to a large bowl and mix with the reserved sausage. Add the broccoli rabe, other vegetables, and pecorino romano to the bowl, tossing to combine.
Serve with additional pecorino romano and crushed red pepper if desired.
Cavatelle with broccoli rabe and sausage is a classic dish that masterfully combines the robust flavors of sausage with the slightly bitter, earthy taste of broccoli rabe. The crevices in the cavatelle are perfect for capturing the flavors of the sauce, ensuring that each bite is rich and satisfying.
The addition of baby bell peppers and Calabrian chiles introduces an exciting new dimension to this traditional dish. Baby bell peppers, with their sweet, mild flavor and tender yet crisp texture, contrast beautifully with the hearty sausage and the bold, slightly bitter taste of broccoli rabe. Calabrian chiles, known for their spicy and slightly smoky flavor, add a welcome heat to the dish, enhancing its overall flavor profile.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.