Broccoli and Sausage Cavatelli Recipe -
Broccoli and Sausage Cavatelli Recipe
  • READY IN 35 mins

Broccoli and Sausage Cavatelli

Recipe by  

"Hot and spicy crowd pleaser!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
  2. In the same skillet, cook garlic in olive oil until golden.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Feb 02, 2004

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!

Most Helpful Critical Review
Aug 22, 2007

I bbq'd a spicy italian chicken sausage then added it to mushrooms cooked in the garlic and oil. I added the pasta, broccoli and about 1/2 cup of the pasta water to the sausage and mushrooms with about 1/2 cup of parmasan cheese. it was ok but it needed something else. I would probably make it again if I used other suggestions of also adding a cream base or alfredo sauce.

Feb 03, 2008

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!

Jan 28, 2004

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.

Mar 03, 2007

I'm going to rate this as a 3.5 for how it is written. I didn't intend on all the additions but it evolved as needed. With changes it was 5+. I browned the turkey italian sausage until crisp then added approx. 1/2 C chopped onion, approx. 1/2 C sliced mushrooms and 1 chopped tomatoe along with the garlic. Also added a variety of spices. Only used 3/4 lb. of Barilla Plus Penne and added the al dente pasta and thawed broccoli into skillet. Stired and added about a cup of chicken broth, 1/2 C skim evaporated milk and a handful of parm. cheese. Take off heat and let rest 5-10 minutes stiring frequently until desired consistency.

Jun 23, 2004

This is an excellent recipe - garlic, red pepper flakes and hot Italian sausage - yum! I have made this with both asparagus and broccoli, will try spinach next. You can usually find Cavatelli at Italian Markets like A.G. Ferreri, but any pasta shaped like Penne will work great. A must try recipe!!

Mar 24, 2004

I made a reduced version of this with 2 sausages, a splash of olive oil, 4 garlic cloves (I like my garlic), about 1.5 cups chopped FRESH broccoli, 1/2 tsp red pepper flakes, about 1/4 cup parmesan, and some fresh asparagus. I prepared exactly as per recipe except I boiled the broccoli 6 minutes instea of 3; and I sauteed the asparagus, chopped, at the same time as the garlic in order to soften it. The flavours were a very good mix & I would definitely to it again. I recommend chopping the sausage BEFORE frying, assuming you want it chopped; it will cook much faster that way. If you like this try Asparagus, Chicken and Penne Pasta from this website, it is really very similar.

Apr 01, 2003

This is a keeper! Easy and delicious. I used a bit more sausage (hot) and used 1/4 c. butter with 1/4 c. olive oil. I couldn't find cavatelli, so I used penne. Still great. Thanks!


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  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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