What is Cavatelli?
When it comes to pasta, nobody does it quite like Nonna Pia. Today, she’s not making just one—but two delicious types of homemade cavatelli dishes, straight from her Italian kitchen to your table. With hands dusted in flour and a heart full of tradition, Nonna brings this Southern Italian favorite to life in the most delicious way.
First up is her classic cavatelli with tomato basil sauce—a simple yet rich dish made with San Marzano tomatoes, fresh garlic, and garden-picked basil. Each hand-rolled cavatello captures just the right amount of sauce in its ridges, making every bite a perfect balance of flavor and texture.
But Nonna doesn’t stop there. Her second version is a hearty cavatelli with broccoli rabe and sausage, a savory combination that’s rustic, satisfying, and full of bold Southern Italian character. The bitterness of the broccoli rabe is beautifully offset by the spiced sausage, all tossed together with olive oil, garlic, and a touch of red pepper flakes.
These two dishes show how versatile and comforting cavatelli can be—whether you’re craving something bright and simple, or rich and robust. For Nonna Pia, pasta is more than food—it’s family, love, and tradition passed from one generation to the next.
So roll up your sleeves and join Nonna in the kitchen. Because once you taste homemade cavatelli made with love, there’s no going back to the boxed stuff.
🍝 Nonna Pia’s Homemade Cavatelli (2 Ways)
✨ What is Cavatelli?
Cavatelli are small, hand-rolled pasta shells made with a simple dough. Their ridged or smooth surface makes them perfect for catching all kinds of sauces. Nonna Pia prepares them two ways: one with fresh tomato basil sauce, and another with broccoli rabe and sausage.
🍳 Basic Cavatelli Dough
Ingredients:
- 2 cups semolina flour (or all-purpose if preferred)
- 3/4 cup warm water
- 1/2 tsp salt
Instructions:
- On a clean surface, make a well in the flour. Add salt and water slowly into the center.
- Mix with a fork, then knead with your hands for 8–10 minutes until smooth and elastic.
- Wrap in plastic and rest 30 minutes.
- Roll into thin ropes (1/2 inch thick). Cut into 1-inch pieces.
- Roll each piece with your thumb or on a gnocchi board to form the traditional cavatelli shape.
🍅 Cavatelli with Tomato Basil Sauce
Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 (28 oz) can San Marzano tomatoes, crushed
- Handful of fresh basil leaves
- Salt to taste
- Freshly grated Parmigiano-Reggiano
Instructions:
- In a saucepan, heat olive oil. Add garlic and sauté until fragrant.
- Add crushed tomatoes and simmer for 20 minutes.
- Add basil and a pinch of salt. Simmer 5 more minutes.
- Boil cavatelli in salted water until they float. Toss with sauce and top with cheese.
🥦 Cavatelli with Broccoli Rabe & Sausage
Ingredients:
- 1 bunch broccoli rabe, trimmed and blanched
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 lb Italian sausage, casings removed
- Salt to taste
- Grated Pecorino Romano
Instructions:
- In a large pan, heat olive oil. Add garlic, red pepper, and sausage. Brown the sausage and break into pieces.
- Add broccoli rabe and cook until tender and coated in the pan juices.
- Boil cavatelli until tender. Drain and add to the pan.
- Toss everything together. Serve hot with Pecorino on top.
