Jans Cavatelli With Broccoli Rabe Recipes

JAN'S CAVATELLI WITH BROCCOLI RABE

Jan's Cavatelli with Broccoli Rabe image

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.

Provided by What's for dinner, mom?

Categories Italian Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds ricotta cavatelli
1 pound broccoli rabe, chopped
1 tablespoon butter
1 tablespoon olive oil
1 pound Italian sausage, removing from casings and cut into bite-size pieces
1 large onion, diced
10 ounces roasted red peppers, cut into 1-inch strips
1 tablespoon chopped garlic
2 tablespoons concentrated chicken stock (such as Knorr®)
½ cup dry white wine
½ cup water
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

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.
Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
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.
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.
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

Nutrition Facts : Calories 656.1 calories, Carbohydrate 94.6 g, Cholesterol 31.4 mg, Fat 17.4 g, Fiber 5.8 g, Protein 28.2 g, SaturatedFat 6.3 g, Sodium 1270.1 mg, Sugar 8.1 g

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