Zutaten für Cavatelli With Sausage And Broccoli Rabe
- 1 pound bulk Italian sausage
- 1 pound broccoli rabe
- 1 pound cavatelli
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese (or Parmesan)
- 2 cups reserved pasta cooking water
- Fresh parsley, for garnish (optional)
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Zubereitung von Cavatelli With Sausage And Broccoli Rabe
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound Italian sausage (removed from casings) and cook, breaking it up with a wooden spoon, until browned and crumbly (about 8-10 minutes). Remove sausage from skillet and set aside.
- Bring 4 quarts of salted water to a boil in a large pot. Add 1 pound cavatelli pasta and 1 pound broccoli rabe. Cook until pasta is al dente (about 11-13 minutes).
- Reserve about 2 cups of pasta cooking water before draining the pasta and broccoli rabe.
- Add 2 tablespoons of olive oil to the sausage skillet. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes (or more, to taste). Cook until fragrant and lightly golden (about 1 minute).
- Pour in 1 cup of the reserved pasta water and simmer for 1 minute.
- Add the drained pasta and broccoli rabe to the skillet. Stir to combine.
- Return the cooked sausage to the skillet. Season generously with salt and freshly ground black pepper.
- Add 1/2 cup grated Pecorino Romano cheese (or Parmesan), stirring to combine and create a creamy sauce. Simmer for 2-3 minutes.
- If the sauce is too thick, add more reserved pasta water until desired consistency is reached.
- Add extra cheese before serving if desired. Garnish with fresh parsley (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
14g
Fat
70g
Carbs
29g
