Inspired by visits to Puglia.
The rapini cooks down to form a spectacular creamy sauce. A little bit of anchovy, garlic and chili give the flavour an incredible lift. The sauce is mildly spicy. The crunchy focaccia breadcrumbs provide insane texture.
While orecchiette is the most traditional pasta shape for this sauce, cavatelli are extremely similar. They’re just as a good and, if I’m being honest, quite a bit faster to make. They’re handmade with organic semolina and filtered water.
Inspired by visits to Puglia.
The rapini cooks down to form a spectacular creamy sauce. A little bit of anchovy, garlic and chili give the flavour an incredible lift. The sauce is mildly spicy. The crunchy focaccia breadcrumbs provide insane texture.
While orecchiette is the most traditional pasta shape for this sauce, cavatelli are extremely similar. They’re just as a good and, if I’m being honest, quite a bit faster to make. They’re handmade with organic semolina and filtered water.
