Cavatelli with Broccoli and Sausage
Delight your taste buds with this hearty and flavorful recipe for Cavatelli with Broccoli and Sausage, a perfect blend of comfort food and vibrant flavors. Tender cavatelli pasta is paired with nutrient-packed broccoli florets and savory, golden-browned Italian sausage, creating a satisfying dish that’s ideal for weeknight dinners or casual gatherings. The addition of garlic-infused olive oil and optional red pepper flakes enhances the dish with aromatic depth and a subtle kick of heat. Finished with a creamy touch of freshly grated Parmesan and a splash of starchy pasta water for a light, velvety sauce, this recipe is as easy to make as it is to love. Ready in just 40 minutes and served piping hot, it’s a mouthwatering crowd-pleaser that can be customized with either mild or spicy sausage to suit your palate.
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Recipe Information
Ingredients
- 1 pound Cavatelli pasta
- 3 cups Broccoli florets
- 1 pound Italian sausage (mild or spicy)
- 4 tablespoons Olive oil
- 4 Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
- 0.5 cups Parmesan cheese, freshly grated
- 1 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil.
Add the broccoli florets to the boiling water and cook for 2-3 minutes until bright green and slightly tender. Use a slotted spoon to transfer the broccoli to a bowl and set aside.
In the same pot of boiling water, add the cavatelli pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil.
Remove the sausage from its casing, if necessary, and add it to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 7-10 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the remaining 3 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
If using, stir in the crushed red pepper flakes. Add the cooked broccoli to the skillet, tossing to coat in the garlic oil.
Return the cooked sausage to the skillet. Mix well and season with salt and black pepper to taste.
Add the drained cavatelli to the skillet, tossing everything together. Gradually add the reserved pasta cooking water, 1/4 cup at a time, to loosen the sauce and coat the pasta evenly.
Sprinkle the dish with freshly grated Parmesan cheese and toss again to combine.
Serve the cavatelli warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
