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 2-3 minutes.
Drain broccoli rabe in a sieve. Gently squeeze out excess moisture.
Use scissors to roughly cut up the broccoli rabe. Set aside.
Bring a large pot of salted water to a rolling boil. Please note that you can use the same water used to cook the broccoli rabe.
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 or until fragrant.
Add the chili flakes (to taste) and the broccoli rabe to the 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.
Drain the cavatelli (reserve some pasta water).
Toss the pasta with the broccoli rabe (add some reserved pasta water if the dish looks dry).
Turn off the heat. Add freshly grated Romano cheese and toss to combine.
Place on serving dish and drizzle with olive oil.
Sprinkle with more Pecorino cheese (if desired) and garnish with fresh basil leaves.
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Notes
It's always a good idea to taste the pasta for doneness. Look for an al dente texture, where the pasta is cooked but firm to the bite.
If you're using store-bought pasta, follow the cooking instructions on the package for the best results.
Use freshly grated cheese; it does make a big taste difference.
Tossing the pasta water with the Romano cheese in the skillet creates a silky sauce.
Add Italian sausage or cannellini beans to the dish for a more substantial meal.
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.