SAUSAGE CAVATELLI RECIPES

CAVATELLI AND BROCCOLI RECIPE | ALLRECIPES

Cavatelli and Broccoli Recipe | Allrecipes image

This is quick meal to make. Serve with garlic bread.

Provided by linda m

Categories Vegetarian Side Dishes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

3 heads fresh broccoli, cut into florets
½ cup olive oil
3 cloves garlic, minced
1 ½ pounds cavatelli pasta
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Steps:

In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

Nutrition Facts : Calories 316.7 calories, CarbohydrateContent 47.6 g, CholesterolContent 0.7 mg, FatContent 10.3 g, FiberContent 3.8 g, ProteinContent 10.2 g, SaturatedFatContent 1.7 g, SodiumContent 234.4 mg, SugarContent 3.7 g

PASTA WITH SAUSAGE, BASIL AND MUSTARD RECIPE - NIGEL ...

Pasta with Sausage, Basil and Mustard Recipe - Nigel ... image

In 2018, Food & Wine named this recipe one of our 40 best: In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

Provided by Nigel Slater

Categories Pasta + Noodles

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Steps:

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

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MARY BERRY SPICY SAUSAGE ROLLS | EASY PICNIC RECIPE

These perfectly crisp, spicy sausage rolls from Mary Berry's Simple Comforts, flavoured with sun-dried tomato paste and fresh parsley, make an excellent addition to any picnic.
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1. You will need a large baking sheet. Preheat the oven to 220°C/200°C fan/Gas 7 and line the baking sheet with some non-stick baking paper.

2. To make the filling, remove the sausage meat from the skins and place in a mixing bowl. Add the tomato paste, peppadew peppers, parsley and garlic. Season well and mix with your hands until all is evenly combined.

3. Unroll the pastry and place it on a lightly floured work surface. Roll out the pastry to a slightly bigger rectangle measuring about 40 x 30cm (16 x 12in). Brush the pastry with beaten egg.

4. Divide the sausage mixture into three. Take one portion and roll it into a long sausage shape. Place it lengthways on the pastry, about 10cm (4in) in from the shorter edge. Fold over the pastry to encase the sausage meat and press to seal. Trim the pastry edges to make a long sausage roll, then slice in half to make 2 long sausage rolls measuring about 12cm (5in) long. Fork the edges. Repeat the process twice using the remaining pastry and sausage mixture.

5. Arrange the sausage rolls on the baking sheet and brush with beaten egg. Bake in the oven for 25–30 minutes until golden brown and cooked through in the middle. Serve warm, with tomato ketchup.

Prepare ahead: Can be made up to 12 hours ahead, then cook to serve. Or cook up to a day ahead and reheat to serve.

Freeze: Freeze unbaked. Thaw before baking.

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CAVATELLI WITH MUSHROOM BUTTER SAUCE RECIPE | JEFF MAURO ...

From foodnetwork.com
Reviews 4
Total Time 30 minutes
Category main-dish

To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

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CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC RECIPE | FOOD ...

From foodnetwork.com
Reviews 4.5
Total Time 22 minutes
Category main-dish
Cuisine italian

Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

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CAVATELLI WITH MUSHROOM BUTTER SAUCE RECIPE | JEFF MAURO ...

From foodnetwork.com
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Total Time 30 minutes
Category main-dish

To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

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From foodnetwork.com
Reviews 4.5
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Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

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