Broccoli and Sausage Cavatelli

SUBMITTED BY: Susan PHOTO BY: Allrecipes

"Hot and spicy crowd pleaser!"

PREP TIME	5 Min
COOK TIME	30 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

READ REVIEWS (117)

DIRECTIONS

In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

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REVIEWS

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Reviewed on Feb. 3, 2008 by ChicagoRN2

WOW! Excellent recipe! My husbands new favorite! I added more garlic and more crushed red pepper. I always steam the broccoli and toss it with the pasta and sausage at the end. If the mixture isn't moist enough, I toss in additional broccoli steaming water to our level of moistness. I only use hot turkey italian sausage (for fat/calorie purposes) but real hot italian sausage is the most flavorful. I normally remove casings and cook the sausage until it's well cooked and crumbly. I'm not a huge salt fan but I do add salt to this dish to compliment the dish well. It was out of this world! Thank you Susan!

14 users found this review helpful

Reviewed on Feb. 2, 2004 by MOMASITA

Made this for dinner last nite, with a few changes. I used 2 lbs of sausage, (4 sausages, 1 hot, 3 mild).After cooking the sausages with 4 garlic cloves and 3/4 of a med onion, chopped, I cut the sausages into pieces about 1/4 inch thich,drained the grease, added fresh basil and a 28 oz can of whole tomatoes with basil,'squishing' the tomatoes. Also deglazed the pan with a little merlot. My husband and I really enjoyed it, the tomatoes made a great light tasting sauce. Used fresh grated parmesan. Blended well. We're having it again tonite. Yum!

12 users found this review helpful

Reviewed on Jan. 28, 2004 by STACY PINEAULT

I changed this recipe around alittle. First I used chicken broth instead of oil. I also used sliced chicken sausage and omitted the red pepper flakes. My husband and I enjoyed it. Quick and easy.

11 users found this review helpful

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