Cavatelli, Rapini et Saucisse

Cavatelli, Rapini et Saucisse
Preparation Time 30 minutes
Servings 4


Wash and dice the rapini. Fill a pot with water and bring to a boil. When the water starts to boil, add a pinch of salt and the rapini. Cook the rapini for about 1 minute and then add the Cavatelli. Do not cook for more than 10 minutes (read the instructions for the pasta as different pasta types require different cooking times).

Pour a little oil in a saucepan and heat. Add 2 cloves garlic, crushed, and cook until golden. Add the sausages, the crushed chili peppers, the pepper and the wine (5-7 minutes). As soon as the pasta is ready, drain the cavatelli and rapini with a large slotted spoon or a metal colander and reserve one cup of the cooking water. In a large pot, add the sausages to the cooked pasta, as well as the reserved cooking water and the cheese. Stir until the mixture is well blended. Turn into a large service bowl, add oil and serve immediately.

Cavatelli, Rapini et Saucisse


500g of fresh cavatelli
1 head of rapini
4 Italian sausages (skinless and without added spices)
2 cloves of garlic
1 cup of white wine
80g of parmesan cheese
3 tablespoons of canola oil
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
Pinch of crushed chili pepper