• Cavatelli With Italian Sausage And Brocolli Rabe

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    • 1/2 lb Dry cavatelli or possibly other small, (about 2 c.) shell-shaped pasta
    • 1/2 lb Sweet Italian sausage, (about 3 links)
    • 1 bn Broccoli rabe, tough and hollow stems discarded, washed well (about 3/4 lb.)
    • 1 x Garlic clove, chopped
    • 1 1/4 c. Low-salt chicken broth
    • 1/4 c. Golden brown raisins
    • 1 Tbsp. Unsalted butter Accompaniment: freshly grated Parmesan cheese


    1. In a kettle of boiling salted water cook pasta till al dente.
    2. While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and saute/fry over moderately high heat, stirring to break up chunks, till no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
    3. Cut broccoli rabe into 1-inch pcs and saute/fry in reserved drippings, stirring occasionally, till it begins to brown. Add in garlic and saute/fry, stirring frequently, 1 minute. Add in broth and raisins and simmer till broccoli rabe is just tender, about 3 min. Add in butter, stirring till incorporated.
    4. Drain pasta and return to kettle. Add in broccoli rabe mix and sausage and heat through if necessary.
    5. Serve pasta with Parmesan.
    6. Serves 2.

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