🌿 Cavatelli with Italian Sausage and Broccoli
📝 Ingredients (Serves 4)
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1 lb cavatelli pasta (fresh or frozen)
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3/4 to 1 lb Italian sausage (sweet, spicy, or a mix — casings removed)
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1 large head broccoli, cut into small florets
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3 cloves garlic, thinly sliced
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1/4 tsp red pepper flakes (optional)
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1/4 cup extra virgin olive oil
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Salt & black pepper, to taste
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1/2 cup reserved pasta water
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Grated Parmesan or Pecorino Romano, for serving
👨🍳 Instructions
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Prep the Broccoli
Bring a large pot of well-salted water to a boil. Blanch broccoli florets for about 2–3 minutes until bright green and just tender. Remove with a slotted spoon and set aside. -
Cook the Cavatelli
In the same pot, cook the cavatelli until al dente (usually 4–6 minutes for fresh or frozen). Reserve 1/2 cup pasta water before draining. -
Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up into bite-sized pieces. Cook until browned and fully cooked — about 6–8 minutes. -
Add Garlic & Red Pepper Flakes
Add sliced garlic (and red pepper flakes, if using) to the sausage. Cook for 1–2 minutes, until garlic is just golden and fragrant. -
Combine Everything
Add the broccoli to the skillet, then toss in the drained cavatelli. Stir to combine. Add a splash of reserved pasta water to loosen everything up and help the sauce cling to the pasta. -
Season and Serve
Taste and season with salt and pepper as needed. Plate and top generously with grated Parmesan or Pecorino.
🔄 Variations & Tips
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Add a squeeze of lemon juice at the end for brightness.
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For a creamy version, stir in a couple tablespoons of ricotta or mascarpone.
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Swap broccoli for broccolini or rapini for a more bitter, earthy flavor.
Would you like a printable version or a low-carb/vegetarian twist?