Broccoli And Sausage Cavatelli Recipes

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BROCCOLI AND SAUSAGE CAVATELLI

Hot and spicy crowd pleaser!

Provided by Susan

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 7



Broccoli and Sausage Cavatelli image

Steps:

  • In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
  • In the same skillet, cook garlic in olive oil until golden.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
  • In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 45.5 g, Cholesterol 45.3 mg, Fat 33 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 9 g, Sodium 470 mg, Sugar 3.2 g

1 pound spicy Italian sausage
½ cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 8



Cavatelli with Sauteed Broccoli and Garlic image

Steps:

  • In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
  • Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

4 tablespoons olive oil
3 cloves garlic, minced
2 to 3 cups broccoli florets, or to taste
Salt
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups canned chicken broth
1 pound cavatelli, cooked according to package directions
Freshly grated Locatelli pecorino Romano

CAVATELLI WITH SAUSAGE AND BROCCOLI RABE

This is something that I grew up on. My grandmother made this all the time. It is so filling and tasty (and comes together pretty quickly, too)!

Provided by JackieOhNo

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Cavatelli With Sausage and Broccoli Rabe image

Steps:

  • Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.
  • Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water.
  • When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.
  • Add more cheese before serving and enjoy!

Nutrition Facts : Calories 904.4, Fat 44.6, SaturatedFat 14.1, Cholesterol 86.3, Sodium 874.6, Carbohydrate 90, Fiber 6.8, Sugar 3.5, Protein 34.8

1 lb bulk Italian sausage (sweet or hot) or 1 lb italian sausage removed from casing (sweet or hot)
1 lb broccoli rabe, trimmed, stems removed
1 lb frozen cavatelli
3 -4 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
salt and pepper
grated parmesan cheese or romano cheese

CAVATELLI WITH BROCCOLI AND SAUSAGE

This recipe is from the April 2005 issue of the All You magazine. Quick and easy, looks very yummy in photo.

Provided by lauralie41

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10



Cavatelli With Broccoli and Sausage image

Steps:

  • Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
  • Wash and dry broccoli, trim and peel stems, cut into florets.
  • Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
  • Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.

8 ounces cavatelli or 8 ounces other shell pasta
1 head broccoli, large 1 1/2 pounds
8 ounces sausage meat, ground and mild
3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/2 teaspoon salt, to taste (optional)
1/2 teaspoon pepper, to taste (optional)
1 cup cheese, grated (optional)

SAUSAGE AND RAPINI

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 13



Sausage and Rapini image

Steps:

  • Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
  • Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
  • Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
  • Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
  • Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

Kosher salt and freshly ground black pepper
2 pounds rapini
Ricotta Cavatelli, recipe follows
Olive oil, for drizzling
1 pound sweet Italian pork sausage, removed from the casing
1 pound spicy Italian pork sausage, removed from the casing
12 cloves garlic, sliced
2 teaspoons crushed red pepper flakes, optional
1/2 cup freshly grated pecorino, plus more for serving
16 ounces whole-milk ricotta, drained of excess water
3 large eggs
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for the surface

CAVATELLI WITH ITALIAN SAUSAGE AND BROCCOLI RABE

Can be prepared in 45 minutes or less.

Categories     Gourmet     Dinner     Pasta     Sausage     Broccoli Rabe     Parmesan     Pork     Sauté     Quick & Easy     Fall

Yield Serves 2

Number Of Ingredients 8



Cavatelli With Italian Sausage and Broccoli Rabe image

Steps:

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

½ pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
½ pound (about 3 links) sweet Italian sausage
1 bunch (about ¾ pound) broccoli rabe, tough and hollow stems discarded, washed well
1 garlic clove, minced
1¼ cups low-salt chicken broth
¼ cup golden raisins
1 tablespoon unsalted butter
Accompaniment: freshly grated Parmesan cheese

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