Best 8 Sausage Cavatelli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sausage cavatelli is a comforting and flavorful dish that combines the richness of sausage with the delicate texture of cavatelli pasta. Typically made with Italian sausage, this dish is enhanced with a combination of herbs, spices, and a flavorful sauce. Whether you prefer a traditional recipe that keeps the flavors simple or a more adventurous one that incorporates unique ingredients, there are countless ways to prepare this delicious dish.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI AND SAUSAGE CAVATELLI



Broccoli and Sausage Cavatelli image

Hot and spicy crowd pleaser!

Provided by Susan

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 7

1 pound spicy Italian sausage
½ cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

Steps:

  • In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
  • In the same skillet, cook garlic in olive oil until golden.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
  • In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 45.5 g, Cholesterol 45.3 mg, Fat 33 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 9 g, Sodium 470 mg, Sugar 3.2 g

CAVATELLI WITH ITALIAN SAUSAGE AND BROCCOLI RABE



Cavatelli With Italian Sausage and Broccoli Rabe image

Can be prepared in 45 minutes or less.

Categories     Gourmet     Dinner     Pasta     Sausage     Broccoli Rabe     Parmesan     Pork     Sauté     Quick & Easy     Fall

Yield Serves 2

Number Of Ingredients 8

½ pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
½ pound (about 3 links) sweet Italian sausage
1 bunch (about ¾ pound) broccoli rabe, tough and hollow stems discarded, washed well
1 garlic clove, minced
1¼ cups low-salt chicken broth
¼ cup golden raisins
1 tablespoon unsalted butter
Accompaniment: freshly grated Parmesan cheese

Steps:

  • 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 sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
  • Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
  • Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
  • Serve pasta with Parmesan.

CAVATELLI WITH BROCCOLI AND SAUSAGE



Cavatelli With Broccoli and Sausage image

This recipe is from the April 2005 issue of the All You magazine. Quick and easy, looks very yummy in photo.

Provided by lauralie41

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces cavatelli or 8 ounces other shell pasta
1 head broccoli, large 1 1/2 pounds
8 ounces sausage meat, ground and mild
3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/2 teaspoon salt, to taste (optional)
1/2 teaspoon pepper, to taste (optional)
1 cup cheese, grated (optional)

Steps:

  • Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
  • Wash and dry broccoli, trim and peel stems, cut into florets.
  • Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
  • Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.

SAUSAGE CAVATELLI



Sausage Cavatelli image

Make and share this Sausage Cavatelli recipe from Food.com.

Provided by Kim D.

Categories     Lunch/Snacks

Time 35m

Yield 9 serving(s)

Number Of Ingredients 8

1/2 lb sweet Italian sausage link
1/2 lb dried cavatelli (other small pasta is fine)
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cups low sodium chicken broth
1/4 cup raisins
1 tablespoon unsalted butter
parmesan cheese

Steps:

  • To cook sausage, squeeze from casings and saute in a heavy skillet or cast iron frying pan.
  • Stir until no longer pink and sausage has broken down into small chunks.
  • Remove with slotted spoon leaving juices in pan.
  • Cut broccoli into 1 inch pieces and saute in juices or drippings.
  • Stir gently til it begins to brown.
  • Add garlic and saute 1 minute more.
  • Add broth and raisins and simmer until the broccoli is tender, about 3 minutes.
  • Do not over cook.
  • Finally, add butter and stir to melt.
  • Add, with sausage, to cooked cavatelli pasta and serve with parmesan cheese.

CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE



Cavatelli with Fennel Sausage, Brown Butter and Crispy Sage image

When winter isn't quite ready to shed its coat and enter spring, hearty, simple, stick-to-the-ribs meals are best. There's barely anything at the farmers market, so we turn to our pantries instead. What I love about this recipe is that you can use your favorite fennel sausage instead of making it from scratch. That brings the cooking time to 20 minutes, tops. I'm of the mind that brown butter improves anything and when mixed with fragrant sage and fennel, it's such a satisfying combination. You can try this recipe with any pasta you like, but I like the texture of the cavatelli best. Enjoy!

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 tablespoon olive oil
Fennel Sausage (recipe follows) or 1 1/2 pounds of your favorite fresh fennel sausage, casings removed and sausage crumbled into 1-inch pieces
3 tablespoons unsalted butter
15 sage leaves, chopped, plus whole fried leaves for garnish (optional)
1/2 cup dry white wine
10 ounces cavatelli pasta
2 ounces freshly grated Parmesan, for serving
1 1/2 pounds ground pork shoulder
1/2 teaspoon fresh thyme leaves, finely chopped
10 fresh sage leaves, finely chopped
2 teaspoons rosemary leaves, finely chopped
2 garlic cloves, roughly chopped
1 tablespoon fennel seeds, crushed
Pinch of crushed red pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil, then the sausage in batches, if necessary, to avoid overcrowding the skillet. Cook until the sausage is fully cooked, about 3 minutes per side. Remove the sausage to a plate and return the skillet to the heat.
  • Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta.
  • Meanwhile, add the butter and the chopped sage to the skillet and cook, stirring, until the butter is browned and smells nutty. Pour in the wine and cook until the alcohol has cooked off, scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 3 minutes. Return the sausage to the skillet, add the pasta and toss to coat. Sprinkle with the Parmesan and fried sage leaves and serve immediately.
  • Combine all of the ingredients in a large bowl. Mix together with your hands until well combined. Gently roll the mixture into 1 inch balls and set aside on a rimmed baking sheet lined with wax paper. Refrigerate until ready to use, for up to 4 days.

CAVATELLI WITH SAUSAGE AND CHANTERELLE MUSHROOMS



CAVATELLI WITH SAUSAGE AND CHANTERELLE MUSHROOMS image

Categories     Pasta     Broil     Dinner

Yield 4 servings

Number Of Ingredients 9

360 g cavatelli pasta
300 g chanterelle mushrooms
1 clove of garlic
60 g olives (taggiasche)
250 g cherry tomatoes
1 rosemary twig
1 shallot
50 ml white wine
salt, pepper, extra virgin olive oil

Steps:

  • Blanch the tomatoes for a few seconds in boiling water, take them out and cool in cold water, then peel, remove seeds and dice. Sauté the finely chopped shallot, garlic and rosemary leaves in a deep skillet. Add the crumbled sausage meat and cook stirring until the meat's pink. Add the carefully cleaned chanterelle mushrooms (if they're very dirty, rinse them under running water) and sliced lenghtwise (that way they'll keep well the shape in cooking). Sauté everything together, then add the wine and let it evaporate. Add the tomatoes and the olives (stoned if desired, I left them whole) and cook on medium low heat for about 20 minutes. In the meantime cook the pasta in boiling salted water. Drain it when cooked al dente and mix with the mushroom and sause sauce, stir well and serve.

CAVATELLI WITH SAUSAGE AND RADICCHIO



Cavatelli with Sausage and Radicchio image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for serving
4 pork sausages (about 1 pound), casings removed
1/2 white onion, diced
Pinch red pepper flakes
1/2 cup white wine
1 pound pasta, such as cavatelli or orecchiette
1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
1/2 head radicchio, thinly sliced
1/2 cup walnuts, toasted and hand-crushed

Steps:

  • In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
  • In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
  • Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
  • Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.

CAVATELLI AND SAUSAGE



Cavatelli and Sausage image

I use chicken sausage as I think it tastes better than regular sausage

Provided by Kim Olson

Categories     Pasta

Time 45m

Number Of Ingredients 9

1 medium onion minced
4 clove garlic minced
1 lb ground sausage
32 oz chicken broth
2 Tbsp corn starch
6 oz spinach, fresh
1 pkg cavatelli
2 Tbsp olive oil, extra virgin
parmesan cheese

Steps:

  • 1. Heat Olive Oil on medium heat in large saute pan. Add onion and garlic. Saute 2 minutes. Add ground sausage and saute until cooked.
  • 2. Mix Chicken broth and starch together thoroughly. Add to sausage. Add spinach and cover. Simmer on low for 20 minutes.
  • 3. Cook cavatelli in boiling water until al dente. Drain
  • 4. Serve cavatelli with sausage mixture on top. Sprinkle with parmesan cheese.

Tips:

  • To add depth and richness to the dish, use a combination of Italian sausage and ground pork or beef.
  • For a smoky flavor, use a smoked sausage or add a teaspoon of smoked paprika to the sauce.
  • Feel free to customize the vegetables in the sauce. Bell peppers, mushrooms, and zucchini are all great additions.
  • If you don't have cavatelli, you can use any short pasta, such as penne, shells, or rotini.
  • Serve the dish with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Conclusion:

Sausage cavatelli is a hearty and flavorful dish that's perfect for a quick and easy weeknight meal. With its combination of sausage, vegetables, and pasta, it's a surefire hit with the whole family. So next time you're looking for a simple yet satisfying dinner, give sausage cavatelli a try. Your taste buds will thank you!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #main-dish     #beef     #pasta     #easy     #european     #heirloom-historical     #holiday-event     #kid-friendly     #romantic     #italian     #grains     #stove-top     #dietary     #seasonal     #wedding     #meat     #pasta-rice-and-grains     #taste-mood     #equipment

Related Topics