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 AND SAUSAGE
I use chicken sausage as I think it tastes better than regular sausage
Provided by Kim Olson
Categories Pasta
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat Olive Oil on medium heat in large saute pan. Add onion and garlic. Saute 2 minutes. Add ground sausage and saute until cooked.
- 2. Mix Chicken broth and starch together thoroughly. Add to sausage. Add spinach and cover. Simmer on low for 20 minutes.
- 3. Cook cavatelli in boiling water until al dente. Drain
- 4. Serve cavatelli with sausage mixture on top. Sprinkle with parmesan cheese.
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 RADICCHIO
Steps:
- In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
- In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
- Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.
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.
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SAUSAGE CAVATELLI PASTA RECIPE | JAMIE OLIVER RECIPE
From jamieoliver.com
Cuisine ItalianTotal Time 1 hr 25 minsCategory Lunch & Dinner RecipesCalories 599 per serving
- 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.
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BAKED SAUSAGE CAVATELLI - BETTER HOMES & GARDENS
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5/5 (17)Total Time 55 minsAuthor MarionldCalories 503 per serving
- In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
- In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
- Bake, covered, in a 375 degree F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
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