Cavatelli Pasta with Broccoli and Sausage — Cavatelli con Broccoli e Salsiccia
A Pugliese pasta of small ridged cavatelli tossed with broccoli florets cooked until tender and crumbled Italian sausage browned with garlic, chilli flakes, and fennel seed, finished with grated pecorino.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut broccoli into small florets and peel, slice stems. Thinly slice 6 garlic cloves. Remove casing from 240g Italian sausage. Lightly crush 1 tsp fennel seeds. Finely grate 60g Pecorino Romano plus 20g for finishing. Measure out 2 tbsp olive oil separately.
Boil
Bring 4L water to a rolling boil and salt with 3 tsp. Drop broccoli florets and stems in, cook 4 minutes until just tender. Lift out with slotted spoon into cold water, drain. Keep water boiling for pasta.
Saute
Heat 1/4 cup olive oil in a wide skillet over medium-high heat. Add sausage, break up with wooden spoon, brown 6–7 minutes until cooked through and crisp at edges. Reduce heat to medium.
Bloom
Add sliced garlic, chilli flakes, and crushed fennel seeds. Cook 90 seconds until garlic is pale gold and fragrant, stirring gently to avoid browning.
Build
Add cooked broccoli and remaining 2 tbsp olive oil to skillet. Mash some florets gently to create a rough sauce. Season with 0.5 tsp salt and 1/4 tsp pepper. Drop cavatelli into boiling water, cook 10 minutes until al dente. Reserve 160ml pasta water.
Finish
Drain pasta and add directly to skillet with 1/4 cup pasta water. Toss over medium heat 1–2 minutes until sauce coats every piece. Remove from heat, add 60g Pecorino, toss 30 seconds until cheese melts. Add splash more pasta water if dry.
Plate
Transfer to bowls, top with remaining 20g Pecorino and a grind of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.