Jan's Cavatelli with Broccoli Rabe recipe
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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
Nutrition Info
- 656.1 caloriescarbohydrate: 94.6 gcholesterol: 31.4 mgfat: 17.4 gfiber: 5.8 gprotein: 28.2 gsaturatedFat: 6.3 gservingSize: -sodium: 1270.1 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Jan's Cavatelli with Broccoli Rabe
Directions
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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.
Fill the same pot with salted water and bring to a boil. Add broccoli rabe, cook until tender, 7 to 10 minutes. Drain.
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.
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.
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.