Bistro Amerigo’s Cavatelli Barese recipe
Here is the recipe for Steve Marcone’s Cavatelli Barese, owner of Bistro Amerigo and Figata!
This classic from southern Italy has been on the menu at Bistro Amerigo since 2014 — and for good reason. Quick to prepare, it’s a Cavatelli Barese dish that wins everyone over every time. The acidity and sweetness of sun-dried tomatoes, the pleasant bitterness of rapini, and the bold flavor of well-seasoned Italian sausage come together in perfect balance in every bite. A generous family recipe that Steve Marcone is happy to share.
Ingredients (serves 1)
- 130–140 g cavatelli
- 1 tbsp minced garlic
- 1 tsp fennel seeds
- 1 tsp chili flakes
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter
- 20 g mild Italian sausage, removed from casing
- 18 g rapini, chopped
- 75 ml white wine (for deglazing)
- 120 ml beef or chicken stock
- 1 tbsp sun-dried tomato pesto (nut-free if allergies are a concern)
- Salt, to taste
- Pasta cooking water, as needed
Preparation — Blanch the rapini
Bring a small pot of salted water to a boil. Add the chopped rapini and blanch for 30–45 seconds, until bright green. Immediately transfer to an ice bath to stop the cooking and preserve the color. Drain and set aside.
Method
Heat a pan over medium heat and add the olive oil.
Add the sausage, breaking it up into small pieces. Cook until lightly browned.
Add the fennel seeds and chili flakes and cook for 20–30 seconds.
Add the minced garlic and cook gently until lightly golden.
Deglaze with the white wine and let it reduce by about half.
Add the stock and bring to a gentle simmer.
Stir in the sun-dried tomato pesto.
Meanwhile, bring a pot of salted water to a boil and cook the cavatelli according to package instructions. Reserve some of the pasta cooking water.
Add the blanched rapini to the sauce.
Add the cooked cavatelli and a splash of pasta cooking water.
Add the butter and toss until the sauce becomes silky and emulsified.
Season with salt and adjust the consistency with more pasta water if needed. Serve immediately.
