Cavatelli with Sausage & Broccoli is a favorite in our home. This recipe is adapted from Campbell's Kitchen. You'll need the following:
1 package frozen cavatelli pasta1 tablespoon olive oil
1 pound sweet Italian pork sausage
1 tablespoon butter
2 cloves garlic, minced
1 bag (16 ounces) frozen broccoli florets
1 3/4 cups Swanson® Chicken Broth
2 tablespoons grated Romano cheese
Crushed red pepper
Start by getting some water boiling in a medium sauce pot.
Heat oil in a large skillet and start breaking up the sausage and adding it to the pan. I prefer bulk sausage, but links work, too. You just have remove the casing before breaking it up.
While sausage is browning, add pasta to boiling water, carefully so you don't splash hot water on yourself. Ouch! Once pasta is cooked to your liking, you can drain and set aside.
Now it's time to prepare the garlic. One of my favorite kitchen gadgets is my Martha Stewart Garlic Zoom. After years of sharp knives, messy garlic presses, and the lingering smell of garlic on my fingers, I'm so happy I finally found this product.
Simply remove the skin of each clove by gently pressing on the side of the clove with the dull side of a knife. That should make it start cracking off enough that you can peel it away. Then simply slip the cloves into the Garlic Zoom, secure the latch, and then run it up and down your counter a few times.
Voila! Freshly minced garlic without having to lift a finger!
Remove browned sausage with slotted spoon, leaving excess oil behind. Put a dollop of butter in the skillet along with the garlic. Stir garlic around for a couple of minutes until browned.
Add broccoli to skillet. Cook, stirring, until tender crisp.
Add chicken broth and bring to a boil. Once boiling, add in the sausage and pasta. (If you like cheese, here is where you would also add in the grated cheese.) Since I live with a non-cheese eater (gasp! I know...), I add in crushed red pepper flakes now, and then I add in cheese just to my portion once served.
Serve with additional red pepper, if desired.
- Since I'm only cooking for 2, I generally make a half recipe.
- It takes me about 40 minutes, start to finish.