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Cavatelli with Sausage & Brocolli Rabe




Source of Recipe


Internet


List of Ingredients




1/2 pound(about 2 cups)dried cavatelli OR other small shell-shaped pasta
1/2 pound(about 3 links)Sweet Italian Sausage
1 bunch(about 3/4 lb.)brocolli rabe, tough and hollow stems discarded, washed well
1 garlic clove, minced
1 1/4 cups low-salt chicken broth
1/4 cup golden raisins
1 tablespoon unsalted butter

Accompaniment: Freshly grated Parmesan cheese


Recipe



In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and saute over moderately high heat, stirring to break up chunks, until no longer pink. With a slotted spoon, transfer sausage to a bowl, reserving drippings in skillet.

Cut brocolli rabe into 1-inch pieces and saute in reserved drippings, stirring occasionally until it begins to brown. Add garlic and saute, stirring frequently, 1 minute. Add broth and raisins and simmer until brocolli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.

Drain pasta and return to kettle. Add brocolli rabe mixture and sausage and heat through if necessary.

Serve with Parmesan.