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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.
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
Directions
Step 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.
Step 2
Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
Step 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.
Step 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.
Step 5
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.
Cook’s Note:
Use hot or mild Italian sausage based on your preference.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 656 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat6g | 32% |
| Cholesterol31mg | 10% |
| Sodium1270mg | 55% |
| Total Carbohydrate95g | 34% |
| Dietary Fiber6g | 21% |
| Total Sugars8g | |
| Protein28g | |
| Vitamin C74mg | 368% |
| Calcium124mg | 10% |
| Iron5mg | 28% |
| Potassium332mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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