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Cavatelli with Broccoli and Sausage

Prep time 15 mins
Cook time 11 mins
Yield

4 Servings

Ingredients

  • 8 ounces cavatelli or other shell-shaped pasta
  • 1 large (1 1/2 lb.) head broccoli
  • 8 ounces mild sausage meat
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup chicken broth

Nutrition Information

  • calories 555
  • fat 31 g
  • satfat 8 g
  • protein 21 g
  • carbohydrate 52 g
  • fiber 6 g
  • cholesterol 43 mg
  • sodium 791 mg

How to Make It

  1. Fill a large pot with salted water and bring to a boil over high heat. Add pasta and cook, stirring often, until al dente. Reserve 1 cup cooking water before draining; set aside. Pour pasta into a colander to drain; do not rinse.

  2. Cut broccoli into florets. Trim and peel stalks and slice crosswise, 1/3-inch thick.

  3. Cook sausage in a large skillet over medium heat, stirring and breaking meat into bite-sized pieces, until crispy and browned, about 5 minutes. Transfer to a plate.

  4. Add broccoli, oil, garlic and red pepper flakes to pan and cook, stirring, until garlic is golden, about 3 minutes. Add chicken broth and simmer until broccoli is tender, about 3 minutes.

  5. Transfer pasta, sausage, broccoli and broth to a large bowl, then toss well. (Add reserved cooking water from pasta as necessary for moisture.) Season with salt and pepper to taste.