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    Home » Pasta » Homemade Italian Broccoli Rabe Cavatelli Pasta

    Homemade Italian Broccoli Rabe Cavatelli Pasta

    June 17, 2017 , Updated November 7, 2021 Maria 10 Comments

    Jump to Recipe

    Homemade Italian Broccoli Rabe Cavatelli Pasta topped with some Pecorino Romano cheese. Could this possibly be the ultimate Italian comfort food?

    A plate of Homemade Italian Broccoli Rabe Cavatelli Pasta

    The same question comes to mind every time I make and eat this dish… how could something so simple taste so amazing?

    Is it because of the garlic-scented olive oil?

    Is it the subtle pungency of the broccoli rabe?

    This is not the first time I have combined pasta with this green vegetable. In this orecchiette recipe, the addition of sausage along with broccoli rabe and pasta creates a hearty pasta dish. 

    Perhaps the unique texture of the homemade cavatelli?

    Think about it for a minute.

    The recipe for homemade cavatelli is the result of combining water and flour.

    This pasta is then combined with broccoli rabe (also referred to as rapini) which has been sautéed with lots of garlic and pepper flakes.

    A sprinkle of Pecorino Romano cheese and voilà… the ultimate Italian comfort food in a bowl.

    Simple, right?

    A close up picture of Homemade Italian Broccoli Rabe Cavatelli Pasta

    This dish is the combination of two recipes that I have previously shared with all of you.

    The first is this cavatelli pasta dough recipe (this post includes a how-to video). My freezer is usually stocked with homemade cavatelli. So, when I want to make a quick weeknight pasta supper with cavatelli, it’s easy.

    The second is this recipe for Italian-Style Garlicky Broccoli Rabe.

    This is a great recipe to have as a side; as a topping for pizza; snuggled in a sandwich or with pasta, but not just any pasta, homemade cavatelli pasta.

    A photo of a white plate filled with the Homemade Italian Broccoli Rabe Cavatelli PastaHomemade Italian Broccoli Rabe Cavatelli Pasta.

    Let me show you how easy this recipe comes together when you start with frozen cavatelli.

    The first thing you need to do is trim the stems from the broccoli rabe, taking off anywhere from 1-2 inches.

    The goal is to remove as much of the tough stalk as possible.

    Then, just like any other vegetable, it needs to be washed.

    Once that’s done, you need to cook it in a large pot of boiling, salted water until just tender, about 3-4 minutes.

    With a slotted spoon, remove the broccoli rabe and drain the excess water.

    Scissors are used to cut the broccoli rabe.

    I like to use scissors to roughly cut up the broccoli rabe after it has been cooked. If you prefer, a cutting board and a knife are just as effective. The goal is to chop up these stalks.

    I will now refill my pot with water and bring it to a boil. There are some recipes that will instruct you to boil the cavatelli together with the broccoli rabe. Although definitely a faster method, I prefer to boil these two food components apart.

    Cloves of garlic are pictured.

    So, let’s bring the water to a boil so that the cavatelli can be cooked.

    While we wait, prepare the garlic. I will use about 2-3 cloves of garlic per bunch of rapini (broccoli rabe).

    Since we are using 2 bunches of broccoli rabe, smash about 6 cloves of garlic. In my book, you can never have enough garlic  😉

    In a very large saucepan, heat about 4 – 6  tablespoons of olive oil over medium heat.

    Add the smashed garlic and sauté for a minute or two. Be mindful not to burn the garlic.

    A pot of water with cavatelli floating to the top.

    At this point, the water should be boiling vigorously.

    It’s time to add the cavatelli to the water. Although the cavatelli are usually done when they float to the top, taste one to be sure. We are looking for an al dente texture, which simply means it is cooked, but still firm to the bite.

    Pan of broccoli rabe is being cooked.

    Meanwhile, you should begin to smell that sweet garlic scent.

    Add the chili flakes (to taste) and the broccoli rabe to the saucepan.

    Increase the heat to medium-high and add about 1/4 cup of the pasta water.

    Simmer until most of the liquid has evaporated and the broccoli rabe becomes tender. Feel free to add a little more pasta water if the broccoli rabe looks a little dry.

    Combination of the broccoli rabe and the cavatelli in a pot.

    It is now time to combine these two wonderful ingredients together.

    Reserve about 1/2 cup of pasta water before draining the cavatelli.

    Toss the drained pasta with the broccoli rabe in the saucepan.

    Once again, if the dish looks a little dry, feel free to add some reserved pasta water.

    Close up of finished recipe: Homemade Cavatelli Pasta Dough Recipe

    Pour pasta into a serving bowl and drizzle with some extra virgin olive oil. A sprinkle of Pecorino Romano cheese and you are done!

    More cavatelli pasta recipes

    If you are looking for more recipes made with cavatelli that are simple and quick to make, try this broccoli recipe. Another family favorite is combining it with avocado pesto.

    Are you a pasta lover? Be sure to visit the Pasta Category for more options.

    Picture of the cavatelli with bottle of olive oil in the background.

    Recipe origins

    This pasta dish is a simple and delicious recipe prepared with just a few basic ingredients. This is the essence of so many of the dishes that I grew up with. I have previously mentioned that my paternal family was originally from Ripabottoni, in the province of Campobasso, in the Italian region of Molise.

    Traditionally, this area was known for sheep and agricultural farming (done on small plots of land). The ingredients used in so many regional Italian recipes are the direct result of the surrounding environment and economics of the area.

    My dad’s family were farmers in this area for centuries and the influence can easily be seen in the simplicity of so many of the dishes. My dad would love to tell us stories of his childhood. Somehow, they would often revolve around him losing sheep and big bowls of cavatelli.

    My mom would always make cavatelli on Father’s Day as this was one of my dad’s favorite dishes. Sometimes it was this recipe for Cavatelli with Tomato Ricotta Sauce  and other times it would be this simple recipe for cavatelli e rapini.

    This weekend, we will be celebrating Father’s day and I will be making this recipe for cavatelli and rapini. We will continue to talk about all of the wonderful stories my dad so lovingly and proudly shared with all of us.

    Happy Father’s Day to all the wonderful dads!

    This post is dedicated to the loving memory of my dad ♥

    A plate of Homemade Italian Broccoli Rabe Cavatelli Pasta

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this cavatelli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A plate of Homemade Italian Broccoli Rabe Cavatelli Pasta

    Homemade Italian Broccoli Rabe Cavatelli Pasta

    Homemade Italian Broccoli Rabe Cavatelli Pasta topped with some Pecorino Romano cheese. Could this possibly be the ultimate Italian comfort food?
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Entree or Main
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Calories: 424kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 pounds broccoli rabe approximately 2 bunches
    • 1/3 cup extra virgin olive oil
    • 6 garlic cloves smashed
    • red chili flakes optional and to taste
    • 1 pound Cavatelli pasta I use half of my homemade cavatelli recipe
    • pasta water
    • Pecorino Romano cheese to taste
    • Extra virgin olive oil to drizzle
    • garnish with fresh basil leaves optional

    Instructions

    • Trim the stems of the broccoli rabe, anywhere from 1-2 inches.
    • Wash broccoli rabe properly.
    • Over high heat, bring a large pot of salted water to a rolling boil. 
    • Add the broccoli rabe and cook until tender. This should take 4-5 minutes.
    • Drain broccoli rabe in a sieve. Gently squeeze out excess moisture. 
    • Use scissors to roughly cut up the broccoli rabe. Set aside.
    • Bring large pot of salted water to a rolling boil. Please note that you can use the same water used to cook the broccoli rabe. My personnel preference is to start with a fresh pot of water.
    • While waiting for the water to boil, drizzle olive oil in a large skillet over medium heat.
    • Sauté smashed garlic for 1 to 2 minutes.
    • Add the chili flakes (to taste) and the broccoli rabe to the sauce pan and sauté for a few minutes.
    • Add the cavatelli to the salted boiling water. Homemade cavatelli take only a few minutes to cook. When they float to the top, they are done. 
    • Meanwhile, increase the heat (of the broccoli rabe) to medium high and add about 1/4 cup of the pasta water. Simmer until most of the liquid has evaporated and the broccoli rabe becomes tender. Feel free to add a little more pasta water if the broccoli rabe look a little dry.
    • Drain the cavatelli (reserve some pasta water).
    • Toss together with the broccoli rabe (add some reserved pasta water if dish looks a bit dry).
    • Place on serving dish and drizzle with olive oil.
    • Sprinkle with Pecorino cheese and garnish with fresh basil leaves.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 424kcal | Carbohydrates: 61g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 476mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3965IU | Vitamin C: 31.5mg | Calcium: 185mg | Iron: 4.3mg
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    Filed Under: Main Dishes, Pasta

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Antonio

      January 14, 2020 at 4:46 pm

      5 stars
      Taste like Italy!!
      Great recipe!

      Reply
      • Maria

        January 15, 2020 at 5:53 pm

        Thanks so much Antonio!

        Reply
    2. Nicoletta

      November 05, 2017 at 6:33 pm

      5 stars
      Yes, for me that’s the ultimate comfort food! It makes me feel so good inside when I eat a plate of pasta like this, simple, super tasty and nutritious. I still have to make cavatelli, my mother makes good ones, but she calls them strozzapreti 😄.

      Reply
      • Maria

        November 05, 2017 at 6:58 pm

        I absolutely love strozzapreti pasta! I had the best bowl of homemade strozzapreti pasta the last time we were in Italy. It was in a trattoria-style restaurant in Materdomini (we visited the “Santuario di San Gerardo Maiella”). It has been a long time since I thought of this pasta. I need to do something about that! I am sure your mom’s pasta must be amazing! Thanks so much for stopping by Nicoletta ♥♥♥

        Reply
    3. Ayngelina Brogan

      November 05, 2017 at 12:10 pm

      Good tip on the scissors, I find I use my kitchen scissors a lot as well for things like this, highly underrated tool.

      Reply
      • Maria

        November 05, 2017 at 12:29 pm

        As long as it gets the job done, right? Thanks for stopping by Ayngelina 🙂

        Reply
    4. Laura

      November 05, 2017 at 11:49 am

      Such a great comforting dish! It looks just amazing in your beautiful pictures. Love the use of broccoli rabe!!

      Reply
      • Maria

        November 05, 2017 at 11:54 am

        Thanks Laura! I am definitely a fan of broccoli rabe ♥ Thanks for dropping by 🙂

        Reply
    5. Barbarito-Levitt Paula

      June 18, 2017 at 4:55 pm

      A classic which is without a doubt Italian comfort food at it’s finest. You have presented the instructions with such clarity that it can be easily duplicated. Often times those dishes from our childhood are the most difficult to put into recipe form. Brava!

      Reply
      • Maria

        June 19, 2017 at 9:06 pm

        Thanks Paula 🙂 So may wonderful memories associated with this dish… Appreciate your kind words ♥♥♥

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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