Cavatelli with Italian Sausage and Broccoli Rabe

From Gourmet.

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
freshly grated parmesan

In a kettle of boiling salted water cook pasta until al dente.

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.

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.

Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.

Serve pasta with Parmesan.

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