Name: Jan's Cavatelli with Broccoli Rabe
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Ricotta cavatelli - 2 pounds; Broccoli rabe, chopped - 1 pound; Butter - 1 tablespoon; Olive oil - 1 tablespoon; Italian sausage, removing from casings and cut into bite-size pieces - 1 pound; Onion, diced - 1 large; Roasted red peppers, cut into 1-inch strips - 10 ounces; Chopped garlic - 1 tablespoon; Concentrated chicken stock (such as Knorr®) - 2 tablespoons; Dry white wine - ½ cup; Water - ½ cup; Cornstarch - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 pinch; Grated Parmesan cheese - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Jan's Cavatelli with Broccoli Rabe

1. Ricotta cavatelli - 2 pounds

2. Broccoli rabe, chopped - 1 pound

3. Butter - 1 tablespoon

4. Olive oil - 1 tablespoon

5. Italian sausage, removing from casings and cut into bite-size pieces - 1 pound

6. Onion, diced - 1 large

7. Roasted red peppers, cut into 1-inch strips - 10 ounces

8. Chopped garlic - 1 tablespoon

9. Concentrated chicken stock (such as Knorr®) - 2 tablespoons

10. Dry white wine - ½ cup

11. Water - ½ cup

12. Cornstarch - 1 ½ teaspoons

13. Salt and ground black pepper to taste - 1 pinch

14. Grated Parmesan cheese - ½ cup

How to cook deliciously - Jan's Cavatelli with Broccoli Rabe

1. Stage

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.

2. Stage

Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.

3. Stage

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.

4. Stage

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.

5. Stage

Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.