Austin's Top White Wings
◷ 30 min
Main CourseReader rated
Jan's Cavatelli with Broccoli Rabe
This hearty pasta dish combines tender cavatelli with the slightly bitter, vibrant flavor of broccoli rabe for a perfect balance. It’s simple to make and full of comforting, satisfying taste that’s great for any night of the week.
◷1 hr 5 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Boil and Cook Pasta
Start by bringing 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 little bite—about 9 to 11 minutes. Drain and set aside.
2
Cook Broccoli Rabe
In the same pot, bring some more salted water to a boil. Add the broccoli rabe and cook until it’s tender, which should take around 7 to 10 minutes. Drain well.
3
Cook Sausage and Veggies
Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the sausage and onion, cooking and stirring occasionally until the sausage is browned and no longer pink, about 5 to 7 minutes. Then toss in the broccoli rabe, roasted red peppers, and garlic, letting everything cook together for about 5 minutes so the flavors meld.
4
Thicken the Sauce
In a small bowl, whisk together the chicken stock, white wine, water, and cornstarch until smooth. Pour this mixture into the skillet, season with salt and pepper, and bring it to a gentle simmer. Let it cook until the sauce thickens slightly, which should take around 3 to 5 minutes, then remove from the heat.
5
Toss with Sauce
Finally, pour the sauce over the cooked cavatelli, sprinkle with Parmesan cheese, and give everything a gentle toss to combine. Serve right away and enjoy!
Why You’ll Love This Recipe
This dish combines the slightly bitter, earthy flavor of broccoli rabe with tender, chewy cavatelli pasta. It’s a comforting and satisfying meal that feels both rustic and fresh. The balance of flavors and textures makes it a favorite for any pasta lover.
Serving Suggestions
Serve this pasta warm with a sprinkle of grated Parmesan or Pecorino cheese on top. It pairs well with a crisp green salad and a glass of light white wine, such as Pinot Grigio, to complement the dish’s earthy notes.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or olive oil to keep the pasta from drying out. Avoid freezing, as the texture of the broccoli rabe may become mushy.
