Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Cavatelli with Sausage and Broccoli Rabe

4.5
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Cavatelli with Sausage and Broccoli Rabe
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®)
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 1/2 teaspoons cornstarch
  • 1 pinch salt and ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
Instructions
1
Start by filling a large container with water that has been lightly seasoned with salt. Place the container over high heat and bring the water to a rolling boil.
2
Cook cavatelli in the boiling water, stirring occasionally until it reaches your desired level of doneness, typically tender yet still retaining some firmness when bitten into, which usually takes 9 to 11 minutes. Remove from the water using a strainer.
3
Fill the same container with fresh water that has been seasoned with salt, and then place it over high heat to bring the water to a boil again.
4
Add broccoli rabe to the boiling water and cook until it reaches your desired level of tenderness, usually taking 7 to 10 minutes. Remove from the water using a strainer.
5
Heat butter and olive oil in a large cooking vessel over medium heat. Add sausage and onion to the mixture, stirring constantly until the sausage is no longer pink in color, which typically takes 5 to 7 minutes.
6
Add broccoli rabe, roasted red peppers, and garlic to the skillet with the sausage mixture, stirring constantly until all the flavors have combined, usually taking about 5 minutes.
7
In a separate small bowl, mix together chicken stock, white wine, and water to create a liquid mixture. Whisk in cornstarch until well combined. Pour the chicken stock mixture into the skillet with the sausage and vegetable mixture.
8
Season the sauce with salt and pepper to taste. Bring the sauce to a gentle simmer until it has thickened slightly, usually taking 3 to 5 minutes. Remove from heat.
9
Pour the sauce over cooked cavatelli and top with Parmesan cheese. Mix everything together gently to combine, then serve.