Best 2 Cavatappi With Broccolini Brown Butter And Sage Recipes

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**Cavatappi with Broccolini, Brown Butter and Sage: A Symphony of Rustic Italian Flavors**

Embark on a culinary adventure with our Cavatappi with Broccolini, Brown Butter and Sage recipe. This delectable dish combines the rustic charm of Italian cuisine with the convenience of a quick and easy weeknight meal. Savor the harmonious blend of tender cavatappi pasta, crisp-tender broccolini, nutty brown butter, and earthy sage, all coming together in a symphony of flavors. With just a few simple ingredients and minimal effort, you'll create a dish that's both satisfying and sophisticated. Our article also offers variations and additional recipes to tantalize your taste buds, including a Creamy Lemon Cavatappi, a hearty Sausage and Spinach Cavatappi, and a flavorful Roasted Red Pepper and Goat Cheese Cavatappi. Get ready to indulge in a delightful culinary experience that will transport you to the heart of Italy.

Let's cook with our recipes!

CAVATAPPI WITH BROCCOLI SAUCE



Cavatappi with Broccoli Sauce image

This rustic pasta sauce consists of mainly one ingredient: broccoli. The broccoli is boiled until very tender and then mashed with a fork. Simply toss the mashed broccoli with pasta water and some cheese to make a delicious and nutritious sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 1/2 cups broccoli florets (about 10 ounces)
12 ounces cavatappi
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup grated Pecorino-Romano cheese, plus more for topping
Freshly ground pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
  • Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
  • Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 654 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams

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.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the pasta. Cavatappi should be cooked al dente, which means it should be tender but still have a slight bite to it.
  • Make sure the brown butter is nice and nutty. This is the key to the flavor of the dish.
  • Use a generous amount of sage. Sage has a strong flavor that pairs well with the other ingredients in this dish.
  • Serve the pasta immediately. This dish is best enjoyed fresh out of the pan.

Conclusion:

This cavatappi with broccolini, brown butter, and sage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta recipe, give this one a try.

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