Cavatelli With Broccoli & Sausage?


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Cavatelli With Broccoli & Sausages

Cavatelli With Broccoli & Sausage

I also had this wonderful dish in Rome last week.  It’s easy to make and absolutely delicious!


1 Pound Fresh or Dried Cavatelli Pasta

6 Tablespoons Olive Oil

2 Garlic Cloves

4 Unseasoned Sausages

1/2 Pound Chopped Broccoli

1/2 Cup Grated Pecorino Romano Cheese

1 Cup Dry White Wine

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Remove the leaves and chop broccoli.  Boil broccoli in unsalted water for just 2 minutes.  You do not want broccoli to be mushy.  Remove and set aside.  Remove sausage from casings and throw away casings.  In a large-size sauté pan add olive oil and turn heat to medium-high.  Add garlic and cook until it starts to brown.  Reduce heat to low and stir in sausage bits at a time until all sausage is in the pan.  Add kosher salt and pepper.  Give a good stir.  Add white wine.  Cook for 10 to 15 minutes.  Add the broccoli and pecorino cheese.  Cook for 3 more minutes.  Remove from heat.  Boil pasta in salted water until “al dente.” Drain pasta and add to sauté pan with broccoli and sausage mixture.  Serve hot.  Garnish with extra cheese if you want. Serves 4



    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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