Jan's Cavatelli with Broccoli Rabe

A white wine sauce with Italian sausage and tender broccoli rabe is poured over ricotta cavatelli in this weeknight-friendly pasta dinner.

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Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.

Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.

Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.

Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.

Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

Jan's Cavatelli with Broccoli Rabe

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