10.5.16 Cavatelli Pasta with Sausage and Broccoli Rabe - WFSB 3 Connecticut

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10.5.16 Cavatelli Pasta with Sausage and Broccoli Rabe

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Cavatelli pasta with sausage and broccoli rabe

From Chef Francesco d'Amuri at L'Orcio restaurant in New Haven

Ingredients 4 pple

1-pound Cavatelli

1 pound of sweet Italian sausage removed from casing and broken into bite sized pieces

2 bunches of blanched Broccoli Rabe florets

½ cup heavy cream

½ cup dry white wine

2 cloves finely chopped garlic

2 tablespoons extra virgin olive oil

Sea Salt

Fresh ground black pepper

Grated Pecorino Romano cheese

In a large skillet heat the olive oil and sear the pieces of sausage well, they should be browned and crispy.  Then add the garlic and wine.  Once the wine has cooked off add the Broccoli Rabe and sauté everything together.  Add cooked pasta and heavy cream, sauté and reduce the sauce.  Add salt and pepper to taste.  Plate and top with fresh grated Pecorino Romano