Put that Thanksgiving sausage (usually for stuffing) to work early with this lickety-split pasta recipe that is as comforting as putting on a pair of warm slippers after a long day in the frigid outdoors. One of our most popular recipes, this pasta dish just might become your new go-to easy dinner-winner this winter! For more great recipes, visit MealsOnHeelsByMindy.com.
Prepared in 25 minutes.
12 ounces fresh cavatelli pasta
3 tablespoons unsalted butter
4 scallions, ends trimmed and thinly sliced
2 garlic cloves, peeled and thinly sliced
3/4 dry white wine
1/2 cup chicken stock
1 pound sweet sausage, casing removed and discarded
1 head broccoli rabe, rinsed, ends and outer leaves removed and discarded, coarsely chopped
3 tablespoons extra virgin olive oil
1/4 grated Parmesan
Over medium high heat in a large pasta pot filled with boiling salted water, cook fresh cavatelli approximately 3-5 minutes. Drain, reserving 1/4 cup pasta water. Set pasta aside.
In a medium skillet over medium heat, melt butter. Reduce heat to low. Add scallions and garlic. Gently sauté until softened. Add white wine. Cook 3-5 minutes or until liquids are reduced by half.
Add chicken stock. Pour mixture into a food processor and puree sauce until smooth. Season with salt and fresh pepper to taste. Set aside.
Using pasta pot, heat 2 tablespoons of olive oil over medium-high heat. Add broccoli rabe. Cook until wilted, approximately 5 minutes. While that cooks, add remaining tablespoon of olive oil into skillet over medium heat. Sauté sausage, breaking meat apart with wooden spoon as it cooks. Add fresh sage leaves to skillet and cook until crisp, approximately 30-45 seconds. Season with fresh ground pepper.
In the large pasta pot with sautéed broccoli rabe, add sausage and crispy sage, garlic sauce and reserved pasta water. Reduce heat to simmer. Stir and toss all ingredients until combined. Gently stir in grated cheese and serve immediately. Serves 4.