Best 2 Cavatelli With Fennel Sausage Brown Butter And Crispy Sage Recipes

Indulge in a symphony of flavors with Cavatelli with Fennel Sausage, Brown Butter, and Crispy Sage. This delightful dish combines tender cavatelli pasta with succulent fennel sausage, crispy sage leaves, and a rich brown butter sauce. The aromatic fennel and sage complement the savory sausage perfectly, while the brown butter adds a nutty, golden touch. Explore variations such as Cavatelli with Spicy Italian Sausage and Roasted Red Peppers for a zesty kick, or Cavatelli with Sweet Italian Sausage and Peas for a comforting twist. Additionally, discover a flavorful vegetarian option with Cavatelli with Roasted Butternut Squash and Crispy Shallots, offering a delightful blend of sweet and savory flavors. Embark on a culinary journey with these delectable cavatelli recipes that promise to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

CAVATELLI WITH BROCCOLI AND SAUSAGE

Cavatelli With Broccoli and Sausage image

This recipe is from the April 2005 issue of the All You magazine. Quick and easy, looks very yummy in photo.

Provided by lauralie41

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces cavatelli or 8 ounces other shell pasta
1 head broccoli, large 1 1/2 pounds
8 ounces sausage meat, ground and mild
3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/2 teaspoon salt, to taste (optional)
1/2 teaspoon pepper, to taste (optional)
1 cup cheese, grated (optional)

Steps:

Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
Wash and dry broccoli, trim and peel stems, cut into florets.
Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.

Tips:

For the best flavor, use high-quality Italian sausage. If you can't find fennel sausage, you can substitute sweet Italian sausage or spicy Italian sausage.
Don't overcrowd the pan when cooking the sausage. If you do, the sausage will steam instead of brown.
Use a large skillet to cook the cavatelli. This will help to prevent the pasta from sticking together.
Add the pasta water to the skillet a little at a time, stirring constantly. This will help to create a creamy sauce.
Don't overcook the cavatelli. It should be cooked al dente, which means it should be tender but still have a slight bite to it.
Serve the cavatelli immediately, garnished with crispy sage and grated Parmesan cheese.

Conclusion:

This cavatelli with fennel sausage, brown butter, and crispy sage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sausage and fennel add a lot of flavor to the dish, and the brown butter and crispy sage add a touch of richness and crunch. This dish is sure to please everyone at your table.