CAVATELLI WITH MUSHROOM BUTTER SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
- Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
- Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
- Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
- Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
- Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
- To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.
CAVATELLI WITH PEAS AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
- Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
- Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 66 milligrams, Sodium 780 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
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.
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
PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
CAVATELLI PASTA WITH LOBSTER, SPRING PEAS, AND MASCARPONE
Provided by Neal Fraser
Categories Cheese Pasta Shellfish Sauté Valentine's Day Dinner Seafood Lobster Fall Anniversary Potluck Boil Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook lobsters (if necessary):
- In 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining lobsters in same manner.
- When lobsters are cool enough to handle, remove meat from tails and claws. Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
- Make cavatelli:
- Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.
- In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add shallots and garlic and sauté until translucent, about 1 minute. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes. Sprinkle with salt and serve immediately.
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.
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- Homemade Cavatelli Pasta. Homemade cavatelli pasta will bring your dinner table to a whole new level! This delicious recipe is easy to make, and after one bite, you’ll see why it’s hard to resist.
- Ricotta Cavatelli. Ricotta cavatelli is a pasta dish that’s sure to satisfy even the most discriminating tastebuds. Blending a mixture of ricotta cheese, flour, and water creates the perfect dough for pillowy, fluffy pieces of pasta.
- Summer Cavatelli with Corn, Tomatoes, and Zucchini. If you’re looking for a delicious summer meal, this saucy dish is sure to impress you. The sweetness of the veggies combined with the zingy garlic flavor brings out the best in each ingredient.
- Authentic Cavatelli and Broccoli. With its unique chewy texture and subtly tasty flavor, this authentic recipe is comfort food like no other! The perfect combination of the nutty-sweet taste of broccoli and the lightly salted cavatelli pasta make this dish an unforgettable delight.
- Baked Homemade Cavatelli. One bite of this amazing and super easy recipe, and you’ll be convinced that this dish belongs in gourmet cookbooks. The creamy texture of the ricotta contrasts nicely with the chewiness of the pasta shells, creating a match made in culinary heaven.
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