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
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
CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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
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
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
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.
SAUSAGE AND RAPINI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.)
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
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.
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SAUSAGE CAVATELLI & BROCCOLI | DIETZ & WATSON
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Servings 4Category Dinner
- Boil pasta according to directions.Slice sausage and saute with oil until slightly caramelized.Combine pasta, sausage and cooked broccoli in large bowl and add oil, garlic and spices.
CAVATELLI WITH BROCCOLI AND SAUSAGE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Published 2005-04-01Total Time 26 minsCalories 555 per serving
- Fill a large pot with salted water and bring to a boil over high heat. Add pasta and cook, stirring often, until al dente. Reserve 1 cup cooking water before draining; set aside. Pour pasta into a colander to drain; do not rinse.
- Cook sausage in a large skillet over medium heat, stirring and breaking meat into bite-sized pieces, until crispy and browned, about 5 minutes. Transfer to a plate.
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- Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2cm chunks. Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb, then roll it off to create a nubbly, textured shape. Place on a semolina-dusted tray and repeat – you’ll get the knack.
- Place a large frying pan on a medium heat with 3 tablespoons of oil. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Strip in the thyme leaves and fry for 30 seconds, or until crisp, then spoon out and save for later, leaving the pan on the heat. Squeeze the sausagemeat out of the skin into the pan and mash it up. Peel, finely chop and add the onion and garlic (and the paprika, if using), then fry gently for 15 minutes, or until soft, stirring occasionally. Add the wine, cook away, then mash in the tomatoes. Season and simmer for 15 minutes.
- Cook the pasta in a pan of boiling salted water for 4 minutes, or until tender, then drain, reserving a mugful of starchy cooking water. Toss with the sauce, finely grate over most of the pecorino and toss again, loosening with a splash of reserved cooking water, if needed. Sprinkle over the chilli pepper mix and finely grate over the remaining pecorino, to finish.
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- Add 1 tablespoon kosher salt and the broccoli rabe to the boiling water and cook for 2 minutes to blanch.
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