How to Make Jan's Cavatelli with Broccoli Rabe - A Step-by-Step Guide

If you're looking for a delicious and hearty pasta dish to add to your recipe rotation, look no further than Jan's Cavatelli with Broccoli Rabe. This classic Italian dish features tender cavatelli pasta tossed with sautéed broccoli rabe, garlic, and a touch of red pepper flakes for a bit of heat. The result is a comforting and satisfying meal that is perfect for any night of the week.

Broccoli rabe, also known as rapini, is a leafy green vegetable that is slightly bitter and has a fla...

Read more

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

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    656 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 31mg
    • Sodium: 1270mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 28g
    • Vitamin C: 74mg
    • Calcium: 124mg
    • Iron: 5mg
    • Potassium: 332mg