Sausage Ricotta Cavatelli Broccolini (30 Minutes)

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There’s something undeniably delightful about the pairing of Italian sausage with pasta. This dish takes that classic combination up a notch by introducing tender cavatelli, slightly charred broccolini, and creamy ricotta to the mix. The addition of Parmesan provides a hint of umami, making every bite a savory sensation. Whether you’re looking to impress dinner guests or just want a hearty weeknight meal, this dish has you covered. With a few key ingredients and simple steps, you can transport your taste buds straight to Italy.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb cavatelli pasta
  • 1 lb Italian sausage, crumbled
  • 2 bunches broccolini, trimmed and cut into 2-inch lengths
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the pasta (10 minutes): In a large pot of boiling salted water, cook the cavatelli pasta until al dente, then drain and set aside.
  2. Prepare the sausage (8 minutes): In a large skillet over medium heat, cook the crumbled Italian sausage until browned and cooked through. Remove the sausage and set aside.
  3. Cook the broccolini (6 minutes): In the same skillet, add olive oil, garlic, and red pepper flakes. Sauté for about a minute, then add the broccolini. Cook until the broccolini is tender and slightly charred.
  4. Combine (3 minutes): Return the sausage to the skillet, add the cooked cavatelli, and toss everything together. Season with salt and pepper.
  5. Serve (2 minutes): Dish out the cavatelli and sausage mixture into serving bowls. Dollop with ricotta, sprinkle with Parmesan, and serve immediately.

Notes

This pasta is a versatile dish that pairs well with various side dishes, from a fresh Caesar salad to roasted vegetables. If you’re aiming for an extra layer of richness, consider drizzling with truffle oil just before serving. For wine lovers, a glass of Chianti or a crisp white wine complements the flavors beautifully. Remember, fresh pasta always makes a difference in taste and texture. And if you’re feeling particularly adventurous, add some cherry tomatoes to the skillet for an extra pop of color and tang.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 680
  • Sugar: 3g
  • Sodium: 980mg
  • Fat: 31g
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 90mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

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