Cavatelli with Broccoli Rabe This is one of our favorite pasta dishes.
Sublimely simple, the flavors of Isernio’s sausage and pleasantly
bitter broccoli rabe make a perfect partnering. If broccoli rabe is
not available, regular broccoli florettes will do nicely. Equally
satisfying would be cauliflower florettes, zucchini slices or crisp
green beans.
1
bunch of broccoli rabe, rinsed and cut into 2-inch pieces
1
pound dried cavatelli pasta
2
tablespoons olive oil
1
pound Italian sausage either pork or chicken, casings
removed
3
cloves garlic, chopped
1/2
cup chicken broth
1/2
teaspoon salt
1/4
teaspoon black pepper
grated Parmesan to taste
Method
Bring large pot of salted water to a
boil. Add broccoli rabe; simmer 5 minutes. Using a
skimmer, remove broccoli rabe and set aside. Return water
to a boil.
Cook
cavatelli following package directions. Drain.
Meanwhile,
heat olive oil in large skillet over medium-high heat. Add
sausage and cook 5 minutes or until no longer pink, breaking
up sausage with wooden spoon. Add garlic and cooked
broccoli rabe; cook 5 minutes.
Add
chicken broth, salt and pepper. Bring to a simmer. Add
pasta, stir and remove from heat. Makes 6 servings. Prep:
15 minutes. Cook: about 15 minutes.
Bring large pot of salted water to a
boil. Add broccoli rabe; simmer 5 minutes. Using a
skimmer, remove broccoli rabe and set aside. Return water
to a boil.