Main Course
Broccoli Rabe Cavatelli Inspired by Jan
This dish combines tender cavatelli pasta with the slightly bitter, vibrant flavor of broccoli rabe for a perfect balance. Inspired by Jan’s simple yet delicious approach, it’s a quick and comforting meal anyone can enjoy.
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1 hr 5 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by bringing a large pot of salted water to a boil. Cook the cavatelli until they’re tender but still have a little bite, about 9 to 11 minutes, stirring occasionally. Drain and set aside.
2
Step 2
In the same pot, bring salted water back to a boil and add the broccoli rabe. Let it cook until it’s tender, around 7 to 10 minutes, then drain well.
3
Step 3
Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the sausage and onion, cooking and stirring until the sausage is cooked through and no longer pink, about 5 to 7 minutes.
4
Step 4
Stir in the broccoli rabe, roasted red peppers, and garlic, and let everything cook together for about 5 minutes so the flavors meld.
5
Step 5
In a small bowl, mix the chicken stock with the white wine and water, then whisk in the cornstarch until smooth. Pour this mixture into the skillet, season with salt and pepper, and simmer gently until the sauce thickens slightly, about 3 to 5 minutes. Take the pan off the heat once it’s ready.
6
Step 6
Finally, toss the sauce with the cooked cavatelli, sprinkle generously with Parmesan, and give everything a light mix before serving.
Why You’ll Love This Recipe
This dish perfectly balances the slight bitterness of broccoli rabe with the hearty chew of cavatelli pasta. It’s a comforting meal that feels both rustic and fresh. Plus, it’s packed with nutrients and bold flavors that satisfy without being heavy.
Serving Suggestions
Serve with a sprinkle of grated Parmesan or Pecorino cheese and a drizzle of extra virgin olive oil. A side of crusty bread helps soak up any leftover sauce. Pair it with a light, crisp white wine for a well-rounded meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the pasta. For longer storage, freeze in a sealed container and thaw overnight in the fridge before reheating.
