Cavatelli with Arugula

Cavatelli with Arugula


  • 4 pieces of mild Italian sausage

  • 1 pound of cavatelli

  • 1/2 cup of pancetta, chopped

  • 2 cloves of garlic, chopped

  • 1 bunch of arugula, washed and chopped

  • 1 cup of heavy whipping cream

  • 1/2 cup of fresh grated Parmesan cheese


  • In a large frying pan fry the sausage and cut into pieces and set aside.

  • Sauté the pancetta in the same pan until crisp.

  • Remove the pancetta from the pan and set aside.

  • Drain the bacon fat and sauté the garlic in the remaining fat until tender.

  • Add the chopped arugula to the pan and sauté until the arugula is just wilted.

  • Stir in the whipping cream and stir until heated through.

  • In 6 quarts of salted boiling pasta cook the cavatelli for about 10 minutes.

  • Toss the drained cavatelli into the pan with the arugula.

  • Add the sausage and pancetta to the pasta arugula mixture.

  • Plate and serve with the Parmesan cheese.

    Serves 4 people.