Cavatelli with Italian Sausage and Broccoli

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Here’s a comforting, rustic Italian dish for you — Cavatelli with Italian Sausage and Broccoli. It’s hearty, simple, and perfect for a weeknight dinner or a Sunday meal when you want something cozy but not too fussy.

Cavatelli with Italian Sausage and Broccoli

Ingredients:

  • 1 lb cavatelli pasta (fresh or frozen, dried if unavailable)

  • 1 lb Italian sausage (mild or hot, casings removed)

  • 4 cups broccoli florets (about 1 large head)

  • 4 cloves garlic, thinly sliced

  • ¼ cup extra virgin olive oil

  • ½ teaspoon red pepper flakes (optional, adjust to taste)

  • ½ cup chicken broth (or pasta cooking water)

  • ½ cup freshly grated Pecorino Romano (or Parmesan)

  • Salt and freshly cracked black pepper, to taste

Instructions:

  1. Cook the pasta and broccoli

    • Bring a large pot of salted water to a boil.

    • Add the broccoli florets and cook for 2–3 minutes until bright green and just tender.

    • Using a slotted spoon, transfer broccoli to a bowl of ice water (to stop cooking). Drain and set aside.

    • In the same boiling water, cook the cavatelli according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.

  2. Cook the sausage

    • While pasta cooks, heat the olive oil in a large skillet over medium heat.

    • Add the Italian sausage, breaking it into small chunks with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes.

  3. Add garlic and spice

    • Add the sliced garlic and red pepper flakes to the skillet. Sauté just until fragrant, about 1 minute (don’t let garlic burn).

  4. Combine broccoli and pasta

    • Add the blanched broccoli to the skillet. Stir and let it warm through, breaking some of the florets into smaller pieces so they meld into the sauce.

    • Pour in chicken broth (or a splash of pasta water) to create a light sauce. Let simmer for 2–3 minutes.

  5. Finish the dish

    • Toss the cooked cavatelli into the skillet, adding a little pasta water as needed to help the sauce coat the pasta.

    • Season with salt and black pepper to taste.

    • Stir in half the grated Pecorino Romano.

  6. Serve

    • Plate the pasta, sprinkle generously with the remaining cheese, and drizzle with a little extra virgin olive oil.

    • Serve hot with crusty bread and maybe a glass of red wine. 🍷

✅ Tips & Variations

  • Substitute broccoli rabe for a more traditional, slightly bitter flavor.

  • Add a splash of white wine before the broth for extra depth.

  • For a creamier version, stir in a couple tablespoons of mascarpone or heavy cream before adding the pasta.

  • If you love heat, swap mild sausage for spicy Italian sausage.

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