Cavatelli with Sausage and Broccoli Rabe
Elevate your weeknight dinners with this hearty and flavor-packed recipe for Cavatelli with Sausage and Broccoli Rabe. Tender, pillowy cavatelli pasta is perfectly paired with robust Italian sausage and the slightly bitter, garlicky bite of broccoli rabe, creating a harmony of bold and comforting flavors. Sautéed with fragrant garlic, a hint of crushed red pepper flakes, and finished with a sprinkle of Parmesan cheese, this one-skillet dish is both easy and deeply satisfying. The addition of reserved pasta water creates a luxurious, lightly creamy sauce that clings to every bite. Ready in just 40 minutes, this versatile recipe is ideal for busy evenings but special enough for entertaining guests. Perfect for lovers of classic Italian cuisine, it’s a must-try meal that hits all the right notes of savory, spicy, and fresh.
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Recipe Information
Ingredients
- 12 ounces Cavatelli pasta
- 1 bunch Broccoli rabe
- 12 ounces Italian sausage (sweet or spicy, removed from casings)
- 4 pieces Garlic cloves, thinly sliced
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Olive oil
- 0.5 cups Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 1.5 cups Pasta cooking water
Instructions
Bring a large pot of salted water to a boil.
Trim the ends of the broccoli rabe and cut it into 2-inch pieces. Rinse well and set aside.
In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the sliced garlic and crushed red pepper flakes. Cook for 1-2 minutes, stirring often, until fragrant but not browned.
Add the broccoli rabe to the skillet. Sauté for 3-5 minutes until wilted and tender. Season with salt and black pepper to taste.
Meanwhile, cook the cavatelli in the boiling water according to package instructions until al dente. Reserve 1.5 cups of the pasta cooking water before draining the pasta.
Return the sausage to the skillet with the broccoli rabe. Add the cooked cavatelli, reserved pasta water, and half of the Parmesan cheese. Toss well to combine and let it simmer for 2-3 minutes to allow the flavors to meld.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with the remaining Parmesan cheese.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 5655 mg | 246% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 11.8 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1876 mg | 40% | |
*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.
