Cavatelli with sausage, broccoli rabe, and crispy pepper

Name: Cavatelli with sausage, broccoli rabe, and crispy pepper
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Cavatelli pasta 11.3 oz; Salamella sausage 5.3 oz; Broccoli rabe (only the outer leaves) 7.1 oz; Fresh goat cheese seasoned 3 spoonfuls; Crushed red pepper 11 tsp; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cesare Battisti

Cavatelli with sausage is, frankly, a real standout from Basilicata. It puts the spotlight on some of the best stuff this region has to offer. Think about it—handmade cavatelli pasta tossed with chunky pieces of salamella sausage. The kind that gives a deep, tender bite and a ton of flavor. What makes this dish pop? It uses those tougher outer leaves of cime di rapa, or turnip greens, so nothing gets wasted. That slightly bitter green taste mixes so well with the savory sausage. And the sauce? Peperone crusco—crispy sweet peppers from Senise—gives every bite a bit of crunch and a hint of sweetness. Cavatelli with turnip greens and sausage doesn’t just taste good—it shows off real respect for local ingredients and old-school cooking in Southern Italy.

And look, in Basilicata, folks really have a knack for turning humble things into something special. Cavatelli with crispy peppers is a perfect example. Those local Senise peppers get fried until they’re crunchy and golden. Totally different from other southern pasta plates like orecchiette with cime di rapa or pasta with nduja. Plus, it gets a nice finish with aged goat cheese, giving it a sharp, tangy bite that balances out the rich sausage. Here’s the deal with these Italian pasta recipes—just a few great ingredients, treated right, and you’ve got a dish that’s simple and satisfying. For sure. People love how easy it is to throw together for a weeknight—pretty simple—but it still has that deep, traditional feel.

Whether you’re a fan of cavatelli with sausage or just want to try something with a real local twist, this pasta brings some of the best flavors of Lucania right to the table. It’s about making the most of what's in season and keeping things fresh, crispy, and full of character, just like they do down in Basilicata. With its blend of textures and flavors, it's a dish that really really comes from the heart of Southern Italian cuisine.

How to prepare Cavatelli with sausage, broccoli rabe, and crispy pepper

To prepare the cavatelli with sausage, broccoli rabe, and crispy pepper, first clean the broccoli rabe by removing the tougher outer leaves 1; you will need about 7 ounces. Blanch the broccoli rabe leaves in salted water for a few minutes to slightly tenderize them 2. In the meantime, remove the casing from the sausage 3.

In a pan, flavor a drizzle of oil with a crushed garlic clove 4. Drain the broccoli rabe, keeping the cooking water for the pasta. Coarsely chop the broccoli rabe and add it to the pan 5, then also add the sausage 6.

Sauté everything over medium heat, breaking up the sausage with a wooden spoon 7. When the sausage is well browned (it will take about 8 minutes), remove the garlic 8. Meanwhile, bring the broccoli rabe cooking water back to a boil and cook the cavatelli until al dente 9.

Drain the cavatelli and transfer them to the pan 10, pour in a splash of the cooking water and briefly toss everything. Off the heat, stir in almost all of the grated cheese 11 and mix well to combine 12.

Finish the dishes with the remaining grated cheese 13, then crumble the crispy peppers directly with your hands 14. Pepper to taste and serve your cavatelli with sausage, broccoli rabe, and crispy pepper 15!