"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cavatelli with Broccoli Rabe and Sausage Recipe

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This recipe for Cavatelli with Broccoli Rabe and Sausage, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Albis
Added: Monday, October 15, 2007


Bunch broccoli rabe, rinsed and cut into 2-inch pieces
2 lbs. frozen cavatelli or 1 pound dried
1 tbsp. olive oil
1 lb. hot Italian sausage, casings removed
1 medium onion, sliced
3 cloves garlic, chopped
1/2 cup chicken broth
1 tsp. salt
1/4 tsp. black pepper
1/2 cup fresh flat-leaf parsley leaves, rinsed and dried
1/3 cup grated Parmesan cheese

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, or discard and bring a fresh pot of salted water to a boil.

Cook cavatelli following package directions. Drain.

Meanwhile, heat olive oil in large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until no longer pink, breaking up sausage with wooden spoon. Drain oil. Add garlic and cooked broccoli rabe; cook 5 minutes. Add chicken broth and salt and pepper. Bring to a simmer. Add parsley and remove from heat.

Pour sausage mixture over cooked pasta. Sprinkle with cheese and serve.

Number Of Servings:
Number Of Servings:
6 Servings




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