Cavatelli with Italian Sausage and Broccoli

Introduction

Cavatelli with Italian Sausage and Broccoli is a timeless Italian-American dish that brings comfort and flavor to your dinner table with just a handful of quality ingredients. This one-pan pasta is rustic, hearty, and deeply satisfying — combining chewy, hand-rolled cavatelli pasta, juicy crumbles of savory sausage, and tender broccoli florets tossed in a garlicky olive oil sauce. It’s weeknight-friendly yet elegant enough for guests.

Whether you grew up with a Nonna who made her own cavatelli from scratch or you’re picking up a bag from the local grocery store, this recipe is a staple in many Italian homes — and once you try it, you’ll see why.

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Difficulty: Easy to Moderate

• Servings: 4 to 6

• Cuisine: Italian-American

• Course: Main Course

• Method: Stovetop / One-Pot

Ingredients

Main Ingredients

• 1 lb (450g) fresh or frozen cavatelli pasta

• ¾ lb to 1 lb Italian sausage, casings removed (mild or hot, your choice)

• 1 large head of broccoli, cut into small florets

• 4 cloves garlic, minced

• ¼ cup extra virgin olive oil

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• ½ cup pasta water, reserved

• ¼ cup grated Pecorino Romano or Parmesan cheese

Optional Add-ins

• Zest of 1 lemon

• 2 tablespoons chopped fresh parsley

• A splash of white wine (for deglazing)

Equipment Needed

• Large pot (for boiling pasta)

• Large deep skillet or sauté pan

• Slotted spoon or tongs

• Colander

• Chef’s knife and cutting board

Instructions

Step 1: Prepare the Broccoli

Cut the broccoli into small, bite-sized florets. You can also peel and slice the stems for extra texture and less waste.

Tip: Cut your broccoli slightly smaller than usual so it cooks quickly and blends well with the pasta.

Step 2: Boil the Pasta and Broccoli (10–12 minutes)

1. Bring a large pot of salted water to a boil.

2. Add the broccoli florets and boil for 3–4 minutes until bright green and just tender.

3. Using a slotted spoon, transfer the broccoli to a bowl (reserve the water — you’ll cook the pasta in it).

4. In the same boiling water, cook the cavatelli according to package instructions until al dente (usually 5–7 minutes for fresh, 12–15 for frozen or dried).

5. Before draining, reserve ½ cup of the pasta water, then drain the pasta.

Pro Tip: Boiling the broccoli in the pasta water adds flavor and saves time. Cavatelli often releases starch, which helps the sauce cling later.

Step 3: Brown the Italian Sausage (8–10 minutes)

1. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Add the Italian sausage, breaking it into small pieces with a spatula.

3. Cook until browned and cooked through, about 8–10 minutes. Remove with a slotted spoon and set aside.

Optional: Drain excess fat or leave a little for flavor — your choice.

Step 4: Sauté Garlic and Combine (5 minutes)

1. In the same skillet, add the remaining 2 tablespoons of olive oil.

2. Add minced garlic and crushed red pepper flakes (if using). Sauté gently for 30–60 seconds until fragrant — do not burn!

3. Return the sausage to the pan, add the cooked broccoli, and stir to combine.

4. Add the drained cavatelli to the skillet, tossing everything together gently.

Optional Flavor Boost: Add a splash of white wine or lemon juice here to deglaze and brighten up the dish.

Step 5: Add Pasta Water and Finish (2–3 minutes)

1. Gradually pour in the reserved pasta water, just enough to help loosen the mixture and form a light sauce.

2. Stir in grated cheese, mixing well so it melts and coats the pasta.

3. Season with additional salt and black pepper to taste.

Step 6: Serve and Garnish

Plate the cavatelli and finish with a generous sprinkle of Pecorino Romano, lemon zest, or fresh parsley.

Serve immediately with:

• Crusty Italian bread

• A simple green salad

• A glass of Chianti or Pinot Grigio

Serving Suggestions

This dish shines as a standalone meal, but if you’re serving guests or want to round out the dinner table, consider:

• Appetizers: Antipasto platter, garlic knots, or a tomato bruschetta.

• Sides: Roasted peppers, sautéed zucchini, or arugula salad with balsamic.

• Dessert: Tiramisu, cannoli, or an espresso affogato.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze for up to 1 month. Reheat gently with a splash of water or broth.

• Reheat: Microwave with a bit of water, or reheat in a covered skillet over low heat.

Nutrition Information (Per Serving – Approximate)

Note: Nutrition can vary depending on sausage type, pasta brand, and serving size.