Italian · Dinner
Cavatelli Pasta with Broccoli and Sausage
Cavatelli con Broccoli e Salsiccia
A Pugliese pasta of small ridged cavatelli tossed with broccoli florets cooked until tender and crumbled Italian sausage browned with garlic, chilli flakes, and fennel seed, finished with grated pecorino.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
638Calories
28gProtein
32gFat
58gCarbs
2gSugar
4gFiber
1185mgSodium
52mgChol
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Instructions
1
Prep
Cut broccoli into small florets and peel, slice stems. Thinly slice 6 garlic cloves. Remove casing from 240g Italian sausage. Lightly crush 1 tsp fennel seeds. Finely grate 60g Pecorino Romano plus 20g for finishing. Measure out 2 tbsp olive oil separately.
2
Boil
Bring 4L water to a rolling boil and salt with 3 tsp. Drop broccoli florets and stems in, cook 4 minutes until just tender. Lift out with slotted spoon into cold water, drain. Keep water boiling for pasta.
3
Saute
Heat 4 tbsp olive oil in a large skillet over medium-high heat. Add sausage, break up with wooden spoon, brown 6 minutes until cooked through and crisp at edges. Reduce heat to medium.
4
Bloom
Add sliced garlic, chilli flakes, and crushed fennel seeds. Cook 90 seconds until garlic is pale gold and fragrant, stirring gently to avoid browning.
5
Build
Add cooked broccoli and remaining 2 tbsp olive oil to skillet. Mash some florets gently to create a rough sauce. Season with 0.5 tsp salt and 0.25 tsp pepper. Drop cavatelli into boiling water, cook 10 minutes until al dente. Reserve 160ml pasta water.
6
Finish
Drain pasta and add directly to skillet with 6 tbsp pasta water. Toss over medium heat 1-2 minutes until sauce coats every piece. Remove from heat, add 60g Pecorino, toss 30 seconds until cheese melts. Add splash more pasta water if dry.
7
Plate
Transfer to bowls, top with remaining 20g Pecorino and a grind of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) dried cavatelli
- 240g (8.5 oz) Italian sausage
- 400g (14.1 oz) broccoli
- 8 garlic cloves
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds
- 90ml (6 tbsp) olive oil
- 80g (2.8 oz) Pecorino Romano
- 3.5 tsp fine sea salt
- 0.5 tsp black pepper