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Jan's Cavatelli with Broccoli Rabe

Rated as 4.33 out of 5 Stars

"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."
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1 h 5 m servings 656
Original recipe yields 8 servings


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  1. 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.
  2. Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
  3. 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.
  4. 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.
  5. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 656 calories; 17.4 94.6 28.2 31 1270 Full nutrition

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