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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Sausage Cavatelli Recipe

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This recipe for Italian Sausage Cavatelli is from The Mumnet Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian sausage (sweet or hot) removed from casing
1 lb rapini trimmed, stems removed
1 lb cavatelli
3 -4 garlic cloves, thinly sliced
1/2 yellow onion
2 tablespoons extra virgin olive oil
1⁄2 teaspoon red pepper flakes
salt and pepper
grated parmesan cheese or romano cheese
Directions:
Directions:
Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.

When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, onion and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more.

Meanwhile, bring a large pot of lightly salted water to boil and add cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 1 cups of pasta cooking water.

Add rapini/broccoli to pan, then add drained pasta. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.

Add more cheese before serving and enjoy
Personal Notes:
Personal Notes:
Adapted from Chef’s Plate.

 

 

 

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