Posted by: lisetta | January 25, 2008

Cavatelli with sausage, rabe and sundried tomato

A vendor treated us to lunch today at Penne, an Italian restaurant on the Penn campus known for its homemade pasta. I chose cavatelli with Italian sausage, broccoli rabe and sundried tomato, simply because the pasta chef was making the cavatelli by hand close by. The dish was executed contrary to Bittman’s argument yet true to Italian norms: colored with flecks of green and red and specks of ground sausage. I’d like the dish much more if it leaned to the green! Must try it at home some time.

In his blog Adventures in the Kitchen, Anthony shoots some pics of his version of the dish, which is a bit closer but not as green as what I have in mind.

cavatelli with sausage, rabe and sundried tomato


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