A white wine sauce with Italian sausage and tender broccoli rabe is poured over ricotta cavatelli in this weeknight-friendly pasta dinner.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
656 Calories
Recipe Instructions
Step 1
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.
Step 2
Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
Step 3
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.
Step 4
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.
Step 5
Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste
1 large onion, diced
1 tablespoon chopped garlic
2 pounds ricotta cavatelli
1 pound broccoli rabe, chopped
1 pound Italian sausage, removing from casings and cut into bite-size pieces
10 ounces roasted red peppers, cut into 1-inch strips
2 tablespoons concentrated chicken stock (such as Knorr®)
