Jan’s Cavatelli with Broccoli Rabe

Ingredients

• 2 pounds ricotta cavatelli
• 1 pound broccoli rabe, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound Italian sausage, removing from casings and cut into bite-size pieces
• 1 large onion, diced
• 10 ounces roasted red peppers, cut into 1-inch strips
• 1 tablespoon chopped garlic
• 2 tablespoons concentrated chicken stock (such as Knorr)
• 1/2 cup dry white wine
• 1/2 cup water
• 1 1/2 teaspoons cornstarch
• 1 pinch salt and ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.

Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.

Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.

Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.

Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.