Jan's Cavatelli with Broccoli Rabe
Description
A white wine sauce with Italian sausage and tender broccoli rabe is poured over ricotta cavatelli in this weeknight-friendly pasta dinner.
Ingredients
•
2 pounds ricotta cavatelli
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1 pound broccoli rabe, chopped
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1 tablespoon butter
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1 tablespoon olive oil
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1 pound Italian sausage, removing from casings and cut into bite-size pieces
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1 large onion, diced
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10 ounces roasted red peppers, cut into 1-inch strips
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1 tablespoon chopped garlic
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2 tablespoons concentrated chicken stock (such as Knorr®)
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1/2 cup dry white wine
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1/2 cup water
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1 1/2 teaspoons cornstarch
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1 pinch salt and ground black pepper to taste
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1/2 cup grated Parmesan cheese
Directions
1
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
Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
3
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
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
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.