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Cavatelli with Sausage and Rapini

Cavatelli with Sausage and Rapini
Yields
4 servings

This pasta dish was inspired by a visit to New York. I had this amazing cavatelli and had to try to recreate it when I got home! Blanch the rapini in the pasta water so you don’t have to use another pot!

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ingredients

1
lb(s) package cavatelli pasta (454 grams)
2
Tbsp olive oil (30 ml)
2
hot Italian sausages, crumbled
1
small onion, chopped
2
clove garlic, chopped
1
bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes
¼
cup of white wine (60 ml)
2
cup grape tomatoes, halved (500 ml)
2
Tbsp chopped fresh savoury or other fresh herb (30 ml)
2
Tbsp chopped fresh parsley or other fresh herb (30 ml)
¼
cup freshly grated Parmesan, or to taste (60 ml)
½
cup whipping (35%) cream (125 ml)
1
cup chicken stock (250 ml)
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directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add the onion and sauté until onions are soft, about 3 minutes. Add garlic, sauté until softened, about another 1 minute. Add wine to deglaze the skillet. Add chicken stock and let reduce by half. Add cream and bring back to a simmer. Add the grape tomatoes, cook for 1 minute, just to soften. Toss in blanched rapini. Set aside until pasta is ready.

Step 2

While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the cavatelli and cook for 6 to 7 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente). Drain and add to the skillet with the sauce. Add Parmesan. Toss pasta and coat with sauce to cover over medium heat. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

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My rating for Cavatelli with Sausage and Rapini
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