🍝 Cavatelli with sausage and broccoli rabe
Cavatelli with sausage and friarielli is a southern Italian pasta of small hand-rolled shells sautéed with crumbled sausage, broccoli rabe, garlic and chili. The greens bring a pleasant bitterness that balances the savoury, fatty sausage, while the chili adds gentle heat. The pasta is tossed in the pan juices and served hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cavatelli
- 300 g sausage, casing removed
- 500 g broccoli rabe, trimmed
- 2 garlic cloves, sliced
- 1 fresh or dried chili
- 2 tbsp olive oil
- Salt
Method
- Blanch the broccoli rabe in salted boiling water for 3 minutes, drain and chop roughly.
- Brown the crumbled sausage in 1 tbsp oil, then add the garlic, chili and greens and sauté for 5 minutes.
- Cook the cavatelli in the same salted water until al dente.
- Toss the pasta into the pan with a splash of cooking water and the rest of the oil and serve.
How to make it lighter
- Use 200 g sausage and double the greens to keep the flavour with less fat.
- Drain the fat from the pan after browning the sausage.
- Keep to 80 g of dry pasta per person and fill the bowl with broccoli rabe.
History
Friarielli is the Neapolitan name for the tender shoots of broccoli rabe, and sausage with friarielli is a classic pairing in Naples and Campania. Combining them with cavatelli, a traditional pasta of southern Italy, is a common home and trattoria dish in the region today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →