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Italian | |
Christmas 2013 Cookies, Christmas 2017, Christmas 2019 | |
| Cavatelli (package or Click Here). Amount is up to you. Kosher salt and freshly ground black pepper 1 pounds rapini Olive oil, for drizzling 1/2 pound sweet Italian pork sausage, removed from the casing 1 /2pound spicy Italian pork sausage, removed from the casing 6 cloves garlic, sliced 1 teaspoons crushed red pepper flakes, optional 1/4 cup freshly grated pecorino, plus more for serving | |
| Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside. Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute. Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes. You want it slightly underdone since we will continue cooking in the next step. Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil. | |
Unrated | |
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