Cavatelli with Broccoli Raab and Sausage
Fresh Pasta and Sauce Recipe from Rustico Cooking
Jul 30, 2009
This is the first of three articles on Rustico Cooking Fresh Pasta Workshops.
Rustico CookingRustico Cooking, located in New York City, offers cooking classes as well as private parties and team building events. Homemade Cavatelli with Broccoli Raab and Sausage is one of the fresh pasta recipes offered in their first out of three Fresh Pasta Workshops.
Broccoli Raab
Broccoli raab, also known as broccoli rape, broccoletti or rapini, is a green, leafy vegetable with buds and long thin stalks. It is often used in Italian and Chinese cuisines.
How to Select and Store Broccoli Raab
Broccoli raab should have bright green leaves and unopened buds. Broccoli raab with yellow or wilted leaves or yellow buds is not fresh and should not be selected.
Broccoli raab is best eaten the same day it is purchased, but can aksi be stored, unwashed, in a plastic bag in the refrigerator for up to four days.
Homemade Cavatelli with Broccoli Raab and Sausage Recipe
Substitute 1 and ½ pounds dried orecchiette for the fresh cavatelli below if time is short.
TIP: Roll one log at a time through a cavatelli machine; be sure to keep the other logs from drying out by covering them with plastic wrap. If the dough is sticking as you roll it out with the machine, dust the logs and the pasta rollers with all-purpose flour.
Serves 8
Ingredients:
For the homemade cavatelli:
- 1 pound semolina flour, plus extra for the counter
- ¼ teaspoon salt
- Hot water
For the sausage sauce:
- 1 tablespoon extra-virgin olive oil
- 2 pounds spicy Italian sausage, casings removed and crumbled
- 3 garlic cloves, coarsely chopped
- 1/8 teaspoon chili flakes
To cook and serve:
- 2 tablespoons salt
- 3 bunches broccoli raab, stems removed, washed thoroughly
- 3 tablespoons extra-virgin olive oil
- 1 cup freshly grated Pecorino Romano, plus extra for passing at the table
How to Make the Homemade Cavatelli with Broccoli Raab and Sausage
- Make the cavatelli: Place the semolina on the counter and mix in the salt. Make a well in the center and add enough hot water to make a dough that comes together; it will take about 1 cup of water. The dough should be firm and form a solid mass. Add more water if the dough is ragged and does not come together (keep in mind that this dough should be quite firm, almost hard, so as to pass through the rollers of the cavatelli machine without sticking together).
- Knead vigorously 5 to 10 minutes, or until very smooth. The dough should be quite hard.
- Cut into 16 pieces and roll each piece into a ¼-inch-wide log. Roll one log at a time through a cavatelli machine; be sure to keep the other logs from drying out by covering them with plastic wrap.If the dough sticks as you roll it out with the machine, dust the logs and the pasta rollers with all-purpose flour. Toss the cavatelli in a sieve with semolina flour as soon as they are shaped to prevent them from sticking, then spread out on a semolina-dusted tray for up to 24 hours.
- Toss the cavatelli with semolina flour to prevent them from sticking and spread out on a semolina-dusted tray for up to 24 hours.
- Make the sauce: Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the sausage and cook, breaking it up with the spoon, until browned and cooked through, about 10 minutes. Stir in the garlic and chili and cook 1 minute; remove from the heat. If the sausage looks dry, add ¼ cup or more water to the skillet to moisten it.
- To cook the cavatelli: Bring 6 quarts of water to a boil. Add the broccoli raab and salt and cook 5 minutes. Add the cavatelli and cook until the cavatelli are al dente, about 12 minutes, tasting often to determine doneness. Reserve ½ cup of the pasta cooking water.
- Toss the drained cavatelli and broccoli raab with the sausage, the reserved pasta cooking water, the olive oil, and the Pecorino. Adjust the seasoning and serve hot.
How to Shape Cavatelli by Hand
Follow recipe until Step #3. After rolling dough into a ¼ inch rope, instead of using the cavatelli maker cut the rope into ½ inch pieces.
Place the index and third fingers together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Continue following the recipe.
Rustico Cooking Fresh Pasta Workshops
Basil Two-Cheese Ravioloni with Sage and Black Pepper Butter Sauce and Ricotta Gnocchi in Red Wine and Beef Ragu are two other fresh pasta recipes offered in the Rustico Cooking Fresh Pasta Workshops.
Homemade Cafatelli with Broccoli Raab and Sausage Recipe and photo printed with written permission from Rustico Cooking.
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