You’ll find cavatelli pasta in the frozen foods section of your grocery store, with the ravioli. Many people have never tasted cavatelli, and it really has a taste and texture all its own. For this pasta dish, I took two traditionally paired ingredients — sausage and broccoli rabe — but changed it up a bit using turkey sausage and adding just a bit of tomato.–Allysa Torey
Cavatelli with Turkey Sausage, Tomato, and Broccoli Rabe
- Quick Glance
- Quick Glance
- 25 M
- 35 M
- Serves 8
IngredientsEmail Grocery List
Recipe Testers Reviews
The ricotta cavatelli was a perfect match for the peppery and crunchy broccoli rabe, the sweet tomato, and the sausage. A 1/4 cup of minced garlic sounded like too much, but after sautéing, the garlic blended in nicely, adding just the right touch. We really enjoyed the recipe. It generously serves six.
I love this dish. It’s as easy to make as it is to eat the little curled pasta. The instructions were very straightforward and each step is timed just right, so have no fear. You may want to avoid heavily seasoned turkey sausage so that you can better taste the ricotta cavatelli and the pleasantly bitter flavor of the broccoli rabe. After all, there’s a reason why the recipe specifically calls for ricotta cavatelli, and the broccoli rabe is not there just for color. You can whip up this dish with frozen pasta during the week, or you can have a special weekend dinner by making your own ricotta cavatelli. Homemade cavatelli is easier than you think, but it takes a bit of time—get your guests around the table and have a pasta-making party!