- 1 onion
- 3 clove garlic
- 4 tablespoon extra virgin olive oil
- 12 ounce sweet fennel sausage
- 1 bunch broccoli rabe
- 1/2 cup chicken broth
- 1 teaspoon hot chili pepper flakes
- 1 pound cavatelli
- 6 tablespoon parmesan
Place extra virgin olive oil in a heavy saucepan over medium heat.
Add onion and garlic and cook for 10 minutes but do not brown.
Remove onion and garlic from pan, set aside.
In same pan, add ground sausage meat and sauté for 10 to 15 minutes or until sausage has rendered and is lightly brown.
Add broccoli rabe and sauté again until soft but still green and firm.
Next, add in onion, garlic and chili pepper flakes and simmer sauce for 5 to 10 minutes longer.
Let broccoli rabe cook remainder of the way.
Bring large pot of water to a boil, add salt then add pasta.
Cook fresh or frozen cavatelli according to directions, about 3 to 4 minutes.
Strain pasta and toss with sauce.
Toss cavatelli with broccoli rabe and sausage, then add Parmesan until completely mixed.