Jan's Cavatelli with Broccoli Rabe

Name: Jan's Cavatelli with Broccoli Rabe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
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

4.5

(4)

2 Reviews

5 Photos

Quick, easy and definitely delicious. Spicy sausage and creamy cavatelli is tossed with tangy broccoli rabe in a delicate chicken and wine sauce. I also use gnocchi in place of the cavatelli on occasion.

Recipe by What's for dinner, mom?

Published on April 4, 2019

5

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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®)
½ cup dry white wine
½ cup water
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.
Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.
Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

Cook's Note:

Use hot or mild Italian sausage based on your preference.

Nutrition Facts (per serving)

656	Calories
17g	Fat
95g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 656
% Daily Value *
Total Fat 17g	22%
Saturated Fat 6g	32%
Cholesterol 31mg	10%
Sodium 1270mg	55%
Total Carbohydrate 95g	34%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 28g
Vitamin C 74mg	368%
Calcium 124mg	10%
Iron 5mg	28%
Potassium 332mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.