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Jan's Cavatelli with Broccoli Rabe
Jan's Cavatelli with Broccoli Rabe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Savory Italian sausage and broccoli rabe in a white wine sauce over ricotta cavatelli for a quick, delicious pasta dish.
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®)
  • 0.5 cup dry white wine
  • 0.5 cup water
  • 1.5 teaspoons cornstarch
  • 1 pinch salt and ground black pepper to taste
  • 0.5 cup grated Parmesan cheese
Instructions:
  • 1. Boil generously salted water in a large pot. Add cavatelli and cook until al dente, 9 to 11 minutes. Drain.
  • Fill a pot with salted water and bring to a boil. Add broccoli rabe and cook until tender, for about 7 to 10 minutes. Drain the broccoli rabe.
  • In a large skillet over medium heat, melt butter and olive oil together. Add sausage and onion, cooking and stirring until sausage is no longer pink, for 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic, cooking until flavors meld, about 5 minutes.
  • Combine chicken stock, white wine, and water in a small bowl, whisk in cornstarch, then pour into the skillet. Season with salt and pepper, simmer until slightly thickened, about 3 to 5 minutes. Remove from heat.
  • Drizzle the sauce over the cooked cavatelli, sprinkle with Parmesan cheese, gently mix, and enjoy.

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