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Broccoli and Sausage Cavatelli

Broccoli and Sausage Cavatelli

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Susan

Susan

Hot and spicy crowd pleaser!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOMASITA
112

MOMASITA

2/2/2004

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!

Susan Berger DeRespinis
67

Susan Berger DeRespinis

2/3/2008

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!

STACY PINEAULT
60

STACY PINEAULT

1/28/2004

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.

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