Jan's Cavatelli with Broccoli Rabe

Ingredients

• 2 pounds ricotta cavatelli
• 1 pound broccoli rabe, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound Italian sausage, removing from casings and cut into bite-size pieces
• 1 large onion, diced
• 10 ounces roasted red peppers, cut into 1-inch strips
• 1 tablespoon chopped garlic
• 2 tablespoons concentrated chicken stock (such as Knorr®)
• ½ cup dry white wine
• ½ cup water
• 1 ½ teaspoons cornstarch
• 1 pinch salt and ground black pepper to taste
• ½ cup grated Parmesan cheese

Step 1

Bring a large pot of salted water to a boil. Cook the cavatelli in the boiling water, giving it a stir now and then, until it’s tender but still has a little bite—about 9 to 11 minutes. Drain and set aside.

Step 2

In the same pot, bring some more salted water to a boil. Add the broccoli rabe and cook until it’s tender, which should take around 7 to 10 minutes. Drain well.

Step 3

Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the sausage and onion, cooking and stirring occasionally until the sausage is browned and no longer pink, about 5 to 7 minutes. Then toss in the broccoli rabe, roasted red peppers, and garlic, letting everything cook together for about 5 minutes so the flavors meld.

Step 4

In a small bowl, whisk together the chicken stock, white wine, water, and cornstarch until smooth. Pour this mixture into the skillet, season with salt and pepper, and bring it to a gentle simmer. Let it cook until the sauce thickens slightly, which should take around 3 to 5 minutes, then remove from the heat.

Step 5

Finally, pour the sauce over the cooked cavatelli, sprinkle with Parmesan cheese, and give everything a gentle toss to combine. Serve right away and enjoy!