Ricotta Cavatelli with Sausage and Broccoli Rabe
Ricotta Cavatelli with Sausage and Broccoli Rabe

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ricotta cavatelli with sausage and broccoli rabe. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Ricotta Cavatelli with Sausage and Broccoli Rabe is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Ricotta Cavatelli with Sausage and Broccoli Rabe is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ricotta cavatelli with sausage and broccoli rabe using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ricotta Cavatelli with Sausage and Broccoli Rabe:
  1. Take 1 ring cheese and parsley sausage
  2. Make ready 1 Head broccoli rabe
  3. Get 1 pound ricotta cavatelli
  4. Prepare 1 can crushed tomatoes
  5. Get 4 cloves finely chopped garlic
  6. Take 2 tablespoons olive oil
Instructions to make Ricotta Cavatelli with Sausage and Broccoli Rabe:
  1. Brown sausage ring whole and after it cools cut into bite sized pieces
  2. Chop broccoli rabe into bite sized pieces
  3. Start water boiling for ricotta cavatelli
  4. In a large deep dish skillet heat on medium the olive oil then add the broccoli rabe and garlic and begin sautéing until broccoli rabe starts to wilt down
  5. Add the crushed tomatoes and season with mrs dash originalor salt and pepper
  6. Add crushed tomatoes and bring mixture to a simmer then add the sausage
  7. By now water should be boiling and add the ricotta cavatelli and bring to aldente
  8. With a spider remove ricotta cavatelli from the water and spoon into the skillet with other ingredients
  9. Complete cooking through sausage and ricotta cavatelli to desired tenderness.
  10. Serve with grated Parmesan reggiano

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