Cavatelli With Chorizo And Rapini Recipes

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.
• Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water.
• When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.
• Add more cheese before serving and enjoy!

JAN'S CAVATELLI WITH BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.
• Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
• Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.
• Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.
• Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

CAVATELLI WITH CHORIZO AND RAPINI

Steps:

• Cavatelli with Chorizo and Rapini Method: Bring a large pot of salted water to boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add in the onion and sauté until onions are soft, about 3 minutes. Next add the garlic, sauté until softened, about another 1 minute. Pour in vermouth to deglaze the skillet. Add chicken stock and let the mixture reduce by half. Add cream and bring back to a simmer. Add in the grape tomatoes, cook for 1 minute, just to soften. Remove from heat. While the sauce is cooking, place a pasta insert - if available into pot. Blanch the rapini for 2 minutes , just to soften. Pull out insert , draining rapini and reserving the boiling water in pot. Add the blanched rapini to sauce and set aside. Add the cavatelli to pot once water comes back to boil over high heat and cook for 6 to 7 minutes or until al dente. Drain pasta and transfer back into large pot. Pour over the prepared sauce, add Parmesan and cook for a further minute over medium heat , just until the pasta absorbs some of the sauce. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

CAVATELLI WITH RAPINI AND PECORINO

Steps:

• 1. Combine the flour, water and salt, and mix by hand or with a kitchen aid mixer until the dough is smooth and firm 2. Cut the dough into a few pieces, wrap with plastic and allow it to rest for 15 minutes 3. Roll the dough into pencil-thick logs, cut into 1 inch segments, and form cavatelli as demonstrated (with fingers) 4. Put the formed cavatelli onto a flour-dusted cookie sheet and freeze 5. Once frozen solid, the cavatelli can be packed loose into an airtight container and frozen for several months 6. Boil a large pot of water, salt generously, and blanch the rapini greens for 4 minutes 7. Remove the rapini greens and shock under cold water to stop the cooking. Finely chop 8. In a large sauce pan, warm up a generous amount of olive oil, add the garlic, anchovies and chiles 9. Satue until the garlic begins to brown lightly, then add the chopped rapini greens and raise the heat 10. Continue cooking greens over high heat, adding water as needed to keep the sauce moist, until they are tender and tasty 11. Remove from the heat and spread rappini greens on a cookie tray to cool them quickly. 12. Boil a pot of water for the pasta, well salted 13. Place one handful of frozen cavatelli per portion into the boiling water, and boil for 3 minutes 14. For each portion, place in a separate saucepan a heaping spoonful of the greens and a couple ounces of water 15. While the pasta is boiling, bring the ingredients in the saucepan to a boil 16. Strain the pasta, add to the saucepan and boil for a couple of minutes 17. Pour pasta into bowls or a serving dish, drizzle generously with olive oil and top with grated pecorino