Cavatelli and Broccoli Rabe by Jan

This simple pasta dish combines tender cavatelli with slightly bitter broccoli rabe for a perfect balance of flavors. It’s a comforting, nutritious meal that comes together quickly, making it great for weeknight dinners.

Start cooking ↓

TIME1 hr 5 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 pounds ricotta cavatelli 1 pound broccoli rabe, chopped 1 tablespoon butter 1 tablespoon olive oil 1 pound Italian sausage, removing from casings and cut into bite-size pieces 1 large onion, diced 10 ounces roasted red peppers, cut into 1-inch strips 1 tablespoon chopped garlic 2 tablespoons concentrated chicken stock (such as Knorr®) ½ cup dry white wine ½ cup water 1 ½ teaspoons cornstarch 1 pinch salt and ground black pepper to taste ½ cup grated Parmesan cheese

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing a large pot of salted water to a boil. Cook the cavatelli in the boiling water, giving it a stir now and then, until it’s tender but still has a bit of a bite—this usually takes about 9 to 11 minutes. Drain and set aside.

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Step 2

Using the same pot, fill it again with salted water and bring it back to a boil. Add the broccoli rabe and cook until it’s nice and tender, around 7 to 10 minutes. Drain well.

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Step 3

While that’s happening, heat the butter and olive oil in a large skillet over medium heat. Toss in the sausage and onion, cooking and stirring until the sausage is browned and no longer pink, about 5 to 7 minutes. Then add the broccoli rabe, roasted red peppers, and garlic. Let everything cook together for about 5 minutes so the flavors meld.

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Step 4

In a small bowl, mix the chicken stock with white wine and water, then whisk in the cornstarch until smooth. Pour this mixture into the skillet, season with salt and pepper, and let it simmer gently for 3 to 5 minutes until the sauce thickens slightly. Take the pan off the heat.

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Step 5

Finally, pour the sauce over the cooked cavatelli, sprinkle with Parmesan cheese, and give it a gentle toss to combine everything. Serve right away and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Blanch the broccoli rabe briefly to reduce bitterness before sautéing.
- Use plenty of salted water to cook the pasta for the best flavor.
- Don’t overcook the pasta; it should be tender but still have a slight bite.

Why you’ll love it

This dish combines the hearty texture of cavatelli pasta with the slightly bitter, peppery flavor of broccoli rabe. It’s a comforting meal that feels both rustic and elegant. The balance of flavors and simple ingredients make it a favorite for any season.

Serving ideas

Serve with a drizzle of good quality olive oil and a sprinkle of grated Parmesan or Pecorino cheese. A side of crusty bread works well to soak up any leftover sauce. Pair it with a light white wine or sparkling water with lemon.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of olive oil or water to keep the pasta from drying out. Avoid freezing, as the texture of the broccoli rabe may become mushy.