Made this for dinner last nite with a few changes. I used 2 lbs of sausage (4 sausages 1 hot 3 mild).After cooking the sausages with 4 garlic cloves and 3/4 of a med onion chopped I cut the sausages into pieces about 1/4 inch thich drained the grease added fresh basil and a 28 oz can of whole tomatoes with basil 'squishing' the tomatoes. Also deglazed the pan with a little merlot. My husband and I really enjoyed it the tomatoes made a great light tasting sauce. Used fresh grated parmesan. Blended well. We're having it again tonite. Yum!
Made this for dinner last nite with a few changes. I used 2 lbs of sausage (4 sausages 1 hot 3 mild).After cooking the sausages with 4 garlic cloves and 3/4 of a med onion chopped I cut the sausages into pieces about 1/4 inch thich drained the grease added fresh basil and a 28 oz can of whole tomatoes with basil 'squishing' the tomatoes. Also deglazed the pan with a little merlot. My husband and I really enjoyed it the tomatoes made a great light tasting sauce. Used fresh grated parmesan. Blended well. We're having it again tonite. Yum!
WOW! Excellent recipe! My husbands new favorite! I added more garlic and more crushed red pepper. I always steam the broccoli and toss it with the pasta and sausage at the end. If the mixture isn't moist enough I toss in additional broccoli steaming water to our level of moistness. I only use hot turkey italian sausage (for fat/calorie purposes) but real hot italian sausage is the most flavorful. I normally remove casings and cook the sausage until it's well cooked and crumbly. I'm not a huge salt fan but I do add salt to this dish to compliment the dish well. It was out of this world! Thank you Susan!
I changed this recipe around alittle. First I used chicken broth instead of oil. I also used sliced chicken sausage and omitted the red pepper flakes. My husband and I enjoyed it. Quick and easy.
I'm going to rate this as a 3.5 for how it is written. I didn't intend on all the additions but it evolved as needed. With changes it was 5. I browned the turkey italian sausage until crisp then added approx. 1/2 C chopped onion approx. 1/2 C sliced mushrooms and 1 chopped tomatoe along with the garlic. Also added a variety of spices. Only used 3/4 lb. of Barilla Plus Penne and added the al dente pasta and thawed broccoli into skillet. Stired and added about a cup of chicken broth 1/2 C skim evaporated milk and a handful of parm. cheese. Take off heat and let rest 5-10 minutes stiring frequently until desired consistency.
This is an excellent recipe - garlic red pepper flakes and hot Italian sausage - yum! I have made this with both asparagus and broccoli will try spinach next. You can usually find Cavatelli at Italian Markets like A.G. Ferreri but any pasta shaped like Penne will work great. A must try recipe!!
I made a reduced version of this with 2 sausages a splash of olive oil 4 garlic cloves (I like my garlic) about 1.5 cups chopped FRESH broccoli 1/2 tsp red pepper flakes about 1/4 cup parmesan and some fresh asparagus. I prepared exactly as per recipe except I boiled the broccoli 6 minutes instea of 3; and I sauteed the asparagus chopped at the same time as the garlic in order to soften it. The flavours were a very good mix & I would definitely to it again. I recommend chopping the sausage BEFORE frying assuming you want it chopped; it will cook much faster that way. If you like this try Asparagus Chicken and Penne Pasta from this website it is really very similar.
This is a keeper! Easy and delicious. I used a bit more sausage (hot) and used 1/4 c. butter with 1/4 c. olive oil. I couldn't find cavatelli so I used penne. Still great. Thanks!
This was very quick to make and very tasty! It is similar to one of my favorite dishes at a local restaraunt.
Being Italian this is a regular meal in our home. Although I prepare it a little differently the basics are there for a tasty dish. I just wanted to make a very minor comment. The dish that is pictured for this recipe is made with rotini not cavatelli. The difference is not just the shape of the pasta but that cavatelli is made with ricotta cheese. This makes the taste and texture quite different. You can usually find it in the frozen section of your grocery store or refrigerated at most Italian stores. Better yet (if you have a little extra time make it yourself...it will add a whole new dimension to this recipe.
I bbq'd a spicy italian chicken sausage then added it to mushrooms cooked in the garlic and oil. I added the pasta broccoli and about 1/2 cup of the pasta water to the sausage and mushrooms with about 1/2 cup of parmasan cheese. it was ok but it needed something else. I would probably make it again if I used other suggestions of also adding a cream base or alfredo sauce.
