Cavatelli with Italian Sausage and Brocolli Rabe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 pound (about 2 cups) dried cavatelli or other small shell-shaped pasta |
1/2 pound (about 3 links) sweet italian sausage |
1 bunch (about 3/4 pound) broccoli rabe, tough and hollow stems discarded, washed well |
1 garlic clove, minced |
1 1/4 cups low-salt chicken broth |
1/4 cup golden raisins |
1 tablespoon unsalted butter |
accompaniment: freshly grated parmesan cheese |
Directions:
1. In a kettle of boiling salted water cook pasta until al dente.
2. While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
3. Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
4. Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
5. Serve pasta with Parmesan.
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