Jan's Cavatelli with Broccoli Rabe recipe

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Ingredients

2 pounds ricotta cavatelli
1 pound broccoli rabe, chopped
1 tablespoon butter
1 tablespoon olive oil
1 pound Italian sausage, removing from casings and cut into bite-size pieces
1 large onion, diced
10 ounces roasted red peppers, cut into 1-inch strips
1 tablespoon chopped garlic
2 tablespoons concentrated chicken stock (such as Knorr®)
½ cup dry white wine
½ cup water
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ cup grated Parmesan cheese

Nutrition Info

656.1 calories
carbohydrate: 94.6 g
cholesterol: 31.4 mg
fat: 17.4 g
fiber: 5.8 g
protein: 28.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1270.1 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.

  2. Fill the same pot with salted water and bring to a boil. Add broccoli rabe, cook until tender, 7 to 10 minutes. Drain.

  3. Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion, cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.

  4. Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.

  5. Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

Recipe Yield

8 servings

Recipe Note

Quick, easy and definitely delicious. Spicy sausage and creamy cavatelli is tossed with tangy broccoli rabe in a delicate chicken and wine sauce. I also use gnocchi in place of the cavatelli on occasion.

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