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 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.
CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE
When winter isn't quite ready to shed its coat and enter spring, hearty, simple, stick-to-the-ribs meals are best. There's barely anything at the farmers market, so we turn to our pantries instead. What I love about this recipe is that you can use your favorite fennel sausage instead of making it from scratch. That brings the cooking time to 20 minutes, tops. I'm of the mind that brown butter improves anything and when mixed with fragrant sage and fennel, it's such a satisfying combination. You can try this recipe with any pasta you like, but I like the texture of the cavatelli best. Enjoy!
Provided by Claire Thomas : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil, then the sausage in batches, if necessary, to avoid overcrowding the skillet. Cook until the sausage is fully cooked, about 3 minutes per side. Remove the sausage to a plate and return the skillet to the heat.
- Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta.
- Meanwhile, add the butter and the chopped sage to the skillet and cook, stirring, until the butter is browned and smells nutty. Pour in the wine and cook until the alcohol has cooked off, scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 3 minutes. Return the sausage to the skillet, add the pasta and toss to coat. Sprinkle with the Parmesan and fried sage leaves and serve immediately.
- Combine all of the ingredients in a large bowl. Mix together with your hands until well combined. Gently roll the mixture into 1 inch balls and set aside on a rimmed baking sheet lined with wax paper. Refrigerate until ready to use, for up to 4 days.
SAUSAGE CAVATELLI
Make and share this Sausage Cavatelli recipe from Food.com.
Provided by Kim D.
Categories Lunch/Snacks
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- To cook sausage, squeeze from casings and saute in a heavy skillet or cast iron frying pan.
- Stir until no longer pink and sausage has broken down into small chunks.
- Remove with slotted spoon leaving juices in pan.
- Cut broccoli into 1 inch pieces and saute in juices or drippings.
- Stir gently til it begins to brown.
- Add garlic and saute 1 minute more.
- Add broth and raisins and simmer until the broccoli is tender, about 3 minutes.
- Do not over cook.
- Finally, add butter and stir to melt.
- Add, with sausage, to cooked cavatelli pasta and serve with parmesan cheese.
CAVATELLI WITH SAUSAGE AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
- Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
- While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
- Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 12 grams, Cholesterol 79 milligrams, Sodium 1205 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
FRESH CAVATELLI WITH EGGS & BACON
_Cavatelli 'ncatenati_ In times past in poor regions like Molise, when meat was scarce, eggs were an available and affordable source of protein. A dish of pasta dressed with eggs combined the nutrients of two staple foods for a meal that was naturally nutritious and sustaining. I love these pastas sauced withe eggs, and tasty versions can be found all over Italy, especially in Abruzzo, Molise, and Lazio (Rome), where the most famous dish of this type, _spaghetti alla carbonara,_ originated. This Molisano version is particularly appealing, with cavatelli, scrambled eggs, and bacon, and with grated Fontina Val d'Aosta tossed in at the end-a bit out of region, but absolutely delicious here. In Molise they would use grated pecorino, of course, and it is lovely that way, too.
Provided by Lidia Bastianich
Yield Serves 6
Number Of Ingredients 9
Steps:
- Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
- Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they're crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
- Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
- When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente, lift them from the pot, drain briefly, and spill them into the skillet.
- Over medium heat, toss the cavatelli with the bacon pieces, coating the past with the oil, butter, and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
- Turn off the heat, scatter the shredded fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts. Serve immediately.
HOMEMADE CAVATELLI PASTA
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g
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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