geometry for the belly

 images hildebrand & kenedy

as i sat grazing on some appetizers last night after arriving in denver to visit family i noticed a cookbook on display across the kitchen.  void of color, the black and white shapes jumped off the cover and caught my eye.  the book, the geometry of pasta, is a collaboration between caz hildebrand and jacob kenedy.  hildebrand, a talented graphic designer, beautifully illustrated the shapes of italian pasta through black and white graphics.  the composition is artistically laid out throughout the pages, and almost dance around the recipes and writing by kenedy, owner of london's bocca di lupo.  inspired by the "italians' preoccupation with choosing the right pasta to go with the right sauce," the book includes an inventory of pastas, organized by shape "pastas a-z."  each section includes the history, evolution and best use of each pasta.  pasta varies across italy, and kennedy captures the philosophy behind the recipes.  with over 100 authentic recipes and an index of sauces, flipping through the pages ignites your appetite.  one of my favorite dishes is cavatelli con salsiccia e broccoletti (broccoli rabe and sausage).  the recipe below reminds me of a similar dish i had years ago at trattoria i trulli (in encinitas), in which they use orecchiette pasta.  i have recreated this many times (often using broccoli, instead of broccoli rabe) and it's incredibly simple and delicious.  bon appetit! 

cavatelli con salsiccia e broccoletti 

1 recipe "2 finger" cavatelli

1 small bunch (3/4 lb-1 lb) broccoli rabe

1/2 lb italian sausage, skin removed, crumbled

2 garlic cloves, thinly sliced

6 tablespoons of EVOO

3/8 teaspoon crushed red pepper flakes

grated pecorino, to serve

put the pasta to boil. in a separate pot boil the trimmed broccoli rabe in well salted water (3-4 minutes).  put the crumbled sausage, garlic and oil in a pan, and fry over medium heat until starting to colour - break the meat up with a spoon as much as you can. add the red pepper flakes, then a few seconds later the drained broccoli rabe.  saute briefly, seasoning with salt and pepper, adding a little pasta water and allowing to bubble down.  now add the drained pasta with a few more teaspoons of water.  cook together for a minute, and serve with grated pecorino.