We had ricotta cavatelli with broccoli rabe and sausage at Battersby and it was amazing, so I was inspired to try it myself. Since most normal/sane people don't make their own cavatelli, I'd suggest looking for this frozen at an Italian specialty store. (If anyone does want to learn to make homemade ricotta cavatelli, let me know and I'll put that up!) It's a great winter meal.
Serves 2
Ingredients:
1/2 lb fresh ricotta cavatelli
2 links sweet Italian sausage, casings removed
1 clove garlic, thinly sliced
1/2 bunch broccoli rabe, cleaned, dried, thick stocks discarded, and chopped into 1" pieces
Olive oil
salt and pepper
big pinch red pepper flakes
3/4 cup chicken stock
1 tbsp butter
Directions:
Boil water in a large pot for the cavatelli, with plenty of salt.
Heat a little olive oil in a large skillet over medium heat. Cook the garlic for a minute until slightly brown. Remove garlic and reserve.
Add the sausage and brown, breaking up chunks with the back of a spoon.
Add the garlic back and the broccoli rabe in handfuls, sauteing until wilted.
Remove the sausage and broccoli rabe from the pan. Add the stock and reduce until very thick, scraping up brown bits.
Whisk in the butter, then add everything back. Add a pinch of red pepper flakes and season with salt and pepper.
Add the cavatelli to the pot and cook until they all float to the top then add about 30 seconds. Scoop out and put them directly into the skillet with the sausage, allowing some pasta water to go with them (or scooping in a little if too dry).
Heat the skillet up on medium heat.
Toss everything around to combine.
Serve topped with some pecorino or parm.
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