Cavatelli with Turkey Sausage, Tomato, and Broccoli Rabe
This cavatelli with turkey sausage, tomato, and broccoli rabe is a riff on the classic sausage and rabe pairing. Healthy never tasted so good.
Ingredients
- 1 pound broccoli rabe, coarsely chopped (2-to-3-inch [5-to 8-cm] pieces are good)
- 6 tablespoons olive oil
- 3/4 pound sweet Italian turkey sausage, casings removed
- 1/4 cup minced garlic
- 2 pounds frozen ricotta cavatelli
- 1 cup canned crushed tomatoes
- 1 teaspoon salt
- Finely grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Instructions
- Put a large pot of water on to boil over high heat. Bring a second large saucepan of water to boil. Add the broccoli rabe to the saucepan and cook until crisp-tender, 2 minutes.
- Remove from the heat, drain, and plunge the broccoli rabe into a large bowl of cold water. Transfer to a salad spinner and spin dry. Set aside.
- Heat 3 tablespoons of the olive oil in a shallow Dutch oven, over medium-high heat. Add the sausage, breaking it up with a wooden spoon and stirring often, until the sausage is in small pieces and is thoroughly cooked through, about 5 minutes. Reduce the heat to medium-low and stir in the garlic.
- Meanwhile, add the cavatelli to the pot of boiling water and cook according to the package directions, 5 to 7 minutes.
- Add the crushed tomatoes and the salt to the Dutch oven and cook, stirring occasionally, for 5 minutes.
- Drain the cavatelli and add to the Dutch oven with the broccoli rabe and the remaining 3 tablespoons of olive oil, tossing gently to evenly coat. Cook for 2 minutes more.
- Serve immediately with the grated Parmigiano-Reggiano cheese and black pepper to taste.
Nutrition
Serving: 1portion | Calories: 609kcal | Carbohydrates: 92g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 23mg | Sodium: 752mg | Fiber: 6g | Sugar: 6g