Garofalo Cappelletti with Rapini and Sausage Recipe

Cappelletti with Rapini and Sausage


  • 4 sweet Italian sausages (about 1 pound), casing removed and crumbled
  • 1 bunch of rapini, washed, ends trimmed, and cut into bite-size pieces
  • 2 cloves of garlic, coarsely chopped
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ cup Martelli Premium Extra Virgin Olive Oil
  • Martelli Sea Salt and freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving
  • 500g of Garofalo Cappelletti (May also use Garofalo Farfalle or Mafalda Corta)


  1. Place sausage in a large skillet over medium-high heat. Cook, stirring until browned, 5 to 8 minutes.
  2. Add oil, garlic, and red pepper flakes. Cook, stirring about 30 seconds. Set aside for Step 4.
  3. Bring 4 litres of water to a boil in a large pot. Add salt, return to a boil and add pasta. Cooke according to package instructions. After 3 minutes add rapini to the pasta water as well. Cook all together until pasta is al dente. Reserve 2 ladles of pasta water and then drain.
  4. Place reserved skillet over medium-high heat. Using a large slotted spoon, add cooked pasta and rapini into the pan. Add one ladle of reserved cooking liquid (or more if it seems dry) and stir to combine; sprinkle with cheese and serve immediately.
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