Cavatelli Noodles
Cozy up with a bowl of cavatelli—tender pasta tossed in a velvety Gouda-Parmesan sauce with juicy sausage and crisp-tender broccoli. Years of flavor expertise went into perfecting this recipe for a meal that delivers creamy, comforting perfection every time. See the post for step-by-step photos, tips, and delicious variations.
Servings 6 servings
Ingredients
- 1 pound cavatelli
- 5 cups broccoli florets, uncooked
- 1 tablespoon olive oil
- 1 pound bulk hot Italian sausage or hot turkey sausage
- 1 small onion, chopped
- 4-6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups half and half- or milk whisked with 1 TBS cornstarch or evaporated milk mixed with 2 tsps cornstarch
- 1 teaspoon chicken bouillon (granulated, crushed cube or base)
- 1 tsp EACH dried basil, dried parsley
- 1/2 tsp EACH salt, dried oregano
- 1/4 teaspoon pepper
ADD LATER
- 6 ounces (1 ½ packed cups) freshly shredded Gouda (may sub cheddar)
- 1/2 cup freshly grated Parmesan cheese (use micro grater)
- Fresh parsley for garnish (optional)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Once boiling, season with salt, then add the broccoli florets. Cook for 2 minutes. Remove with a sieve or slotted spoon and place in an ice bath.
- Cook Pasta: Bring the same pot of water back to a boil. Add the pasta and cook al dente according to package instructions (it can take quite a long time, so be patient and stir occasionally). Reserve 1 cup of pasta water, then drain. Toss the pasta with a drizzle of olive oil if you're not adding it to the sauce immediately to prevent it from sticking together. Meanwhile:
- Cook Sausage: Heat the oil in a large saucepan/braiser or Dutch oven over medium-high heat. Add the sausage and cook, crumbling it until it is completely cooked through. Remove it to a plate using a slotted spoon.
- Sauté Aromatics: Add a drizzle of oil to the drippings if they appear dry. Add the onions and cook until softened, about 5 minutes. Add the garlic, then sauté for 30 seconds. Sprinkle in the flour and cook for 1 minute.
- Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth while scraping up the brown bits on the bottom of the pan. Stir in the chicken bouillon, spices, and cooked sausage. Increase the heat and simmer until the mixture has thickened, stirring often, for 5-10 minutes.
- Add Cheeses: Reduce the heat to low and stir in the Gouda and Parmesan cheese, a handful at a time, until melted.
- Add Broccoli and Pasta: Stir in the pasta and broccoli until well coated. If needed, add some of the reserved pasta water gradually until reaching the desired consistency. Season with additional salt and pepper to taste. Garnish with fresh parsley if desired.