Cavatelli with Broccoli Rabe


    • 1 bunch broccoli rabe, rinsed and cut into 2-inch pieces
    • 2 pounds frozen cavatelli OR: 1 pound dried
    • 1 tablespoon olive oil
    • 1 pound hot Italian sausage, casings removed
    • 1 medium onion, sliced
    • 3 cloves garlic, chopped
    • 1/2 cup chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup fresh flat-leaf parsley leaves, rinsed and dried
    • 1/3 cup grated Parmesan
      Bring large pot of salted water to a boil. Add broccoli rabe; simmer 5 minutes. Using a skimmer, remove broccoli rabe and set aside. Return water to a boil.
      Cook cavatelli following package directions. Drain.
      Meanwhile, heat olive oil in large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until no longer pink, breaking up sausage with wooden spoon. Add garlic and cooked broccoli rabe; cook 5 minutes.
      Add chicken broth, salt and pepper. Bring to a simmer. Add parsley. Remove from heat.
      Pour sausage mixture over cooked pasta. Sprinkle with cheese. Serve.
      Credit. MereditCorporation
      Meredith Wom

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