Broccoli Raab over Cavatelli

By Farmer Paul, Fort Hill Farm


3 cloves garlic, chopped                                  

1 onion, chopped

1 bunch broccoli raab, cut into 1/3 inch pieces and steamed                                                       

½ pound ground sweet Italian sausage (or meatless Italian sausage equivalent)

1 lb. cavatelli or short shaped pasta                  

¼ to 1/2 cup white wine

olive oil

crushed red chili pepper to taste *optional        

Fresh ground black pepper to taste                  

Parmesan or Romano cheese to taste


  1. Bring a large pot of salted water to a boil and cook cavatelli according to package directions until al dente.  Reserve 1 cup of the pasta cooking water, drain the pasta, toss with a little olive oil to keep the pasta from getting sticky and set aside.
  2. In a large sauté pan, heat about a couple TBSP of olive oil over medium to medium-high heat.  Add the sausage and brown. 
  3. While the sausage is browning, steam the broccoli raab stems until just tender.
  4. Once the sausage has browned, add the onion and continue to cook until the onions soften, about 4 to 5 minutes.  Add the garlic and broccoli raab (steamed stems and leaves), continue to cook and stir for about 1 to 2 minutes.
  5. Add white wine and continue to cook until the wine has reduced by half.
  6. Toss the pasta with the sauce (you can add some of the pasta water if the sauce is too dry).
  7. Season with fresh ground pepper to taste and add freshly grated Parmesan or Romano cheese.  Enjoy!