Lunchbreak: Allium chef Stephen Wambach makes cavatelli

Four Seasons Hotel
120 E. Delaware
(312) 799-4900


1/2 lb Ricotta Calabro
1/4 lb semolina
1/4 lb “00” Caputo Flour
1 lemon zest
1 egg
1 tsp Salt

Mix all in stand mixer with a dough hook until the dough pulls away from the bowl and is homogenous, about 8 minutes. Wrap in plastic and let rest in the fridge for two hours. Roll the dough in thin ropes and put through the cavatelli machine. Reserve. Place 4qts water on the stove, high flame, well-seasoned with salt.


8 oz sweet Italian Sausage
2 Tbs garlic, chopped
1 Tbs chili flake
4 oz white wine
1/2 bunch broccoli rabe tough ends removed, rough chopped
4 oz Pecorino Cheese
3 Tbs olive oil
1/2 lemon

Brown the sausage in a medium sauté pan and when nearly done then, add garlic and brown. Add chili flake and toast 15 seconds, add broccoli rabe and season with salt. Drop the cavatelli in the boiling water. Add wine to the sauté pan and scrape up the brown bits from the bottom of the pan. When the broccoli rabe is wilted and the pasta is floating after about 2 minutes add the pasta to the sausage-rabe mix. Add a small ladle of the pasta water to the pan and season with salt and pepper. Reduce until the sauce clings to the pasta and add the olive oil. Place in a bowl and top with the grated cheese.

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