STUDIO CITY ( — Are you entertaining a large group for the holidays?

Justin Miller, executive chef of Pizzeria Ortica by David Myers, stopped by KCAL9 Tuesday to show viewers how to make an Italian-inspired family-style dish great for large gatherings.


Cavatelli con Rapini e Salciccia

Serves 4-6

8oz fresh cavatelli (or other small pasta)

2 bunches of rapini

8 oz. of fennel sausage (or other Italian sausage)

4 oz. chicken stock

4 oz. grated pecorino cheese

2 pinches of chili flakes

2 oz. white wine

2 cloves of garlic

4 tbsp butter

Boil pasta in salted water until al dente. Then remove pasta from water and set aside, reserving the pasta water.

Meanwhile, blanch the rapini in salted water until soft, then shock in an ice bath, remove then set aside.

In a very hot pan, sear both sides of the sausage until golden brown and burnt around the edges. Drain the grease from the pan. Add garlic and chili flakes and deglaze the pan with white wine. Let reduce then add butter and chicken stock.

Chop the rapini into small pieces and add to pan.

Add pasta to pan and cook with the sauce for about 30 seconds. Remove the pan from heat and add cheese. Drizzle with olive oil and serve.


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