Cavatelli and Broccoli Rabe by Jan

Ingredients

• 2 pounds ricotta cavatelli
• 1 pound broccoli rabe, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound Italian sausage, removing from casings and cut into bite-size pieces
• 1 large onion, diced
• 10 ounces roasted red peppers, cut into 1-inch strips
• 1 tablespoon chopped garlic
• 2 tablespoons concentrated chicken stock (such as Knorr®)
• ½ cup dry white wine
• ½ cup water
• 1 ½ teaspoons cornstarch
• 1 pinch salt and ground black pepper to taste
• ½ cup grated Parmesan cheese

Step 1

Bring a large pot of salted water to a boil. Cook the cavatelli in the boiling water, giving it a stir now and then, until it’s tender but still has a bit of a bite—this usually takes about 9 to 11 minutes. Drain and set aside.

Step 2

Using the same pot, fill it again with salted water and bring it back to a boil. Add the broccoli rabe and cook until it’s nice and tender, around 7 to 10 minutes. Drain well.

Step 3

While that’s happening, heat the butter and olive oil in a large skillet over medium heat. Toss in the sausage and onion, cooking and stirring until the sausage is browned and no longer pink, about 5 to 7 minutes. Then add the broccoli rabe, roasted red peppers, and garlic. Let everything cook together for about 5 minutes so the flavors meld.

Step 4

In a small bowl, mix the chicken stock with white wine and water, then whisk in the cornstarch until smooth. Pour this mixture into the skillet, season with salt and pepper, and let it simmer gently for 3 to 5 minutes until the sauce thickens slightly. Take the pan off the heat.

Step 5

Finally, pour the sauce over the cooked cavatelli, sprinkle with Parmesan cheese, and give it a gentle toss to combine everything. Serve right away and enjoy!