Creamy Cavatelli with Sausage & Broccoli Bake
Wholesome pasta, savory turkey, vibrant broccoli, creamy sauce: pure delicious comfort.
Equipment
- Large Pot
- Sieve or Slotted Spoon
- Ice Bath
- Large Saucepan, Braiser, or Dutch Oven
- Whisk
Ingredients
- 1 pound cavatelli
- 5 cups broccoli florets uncooked
- 1 tablespoon olive oil
- 1 pound bulk hot Italian turkey sausage for a healthier option
- 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 for a lighter sauce
- 1 teaspoon chicken bouillon granulated, crushed cube, or base
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 teaspoon black pepper
- 6 ounces freshly shredded Gouda 1 ½ packed cups; or cheddar
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for just 2 minutes. Quickly remove the broccoli using a sieve or slotted spoon and plunge it into an ice bath to stop the cooking and keep it bright green.
- Use the same pot of water, bringing it back to a boil. Add the cavatelli and cook until it's al dente (firm to the bite), following the package instructions. This can take a while, so stir occasionally. Before draining, make sure to reserve 1 cup of the pasta water. Drain the pasta thoroughly. If you're not adding it to the sauce immediately, toss it with a small drizzle of olive oil to prevent sticking.
- In a large saucepan, braiser, or Dutch oven, heat the olive oil over medium-high heat. Add the turkey sausage and cook, breaking it up with a spoon until it's completely browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate, leaving any drippings in the pan.
- If the pan appears dry, add a tiny bit more olive oil. Add the chopped onions and cook until they soften, about 5 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- Reduce the heat to low. Slowly whisk in the low-sodium chicken broth, followed by the half-and-half (or your milk mixture). Stir continuously, scraping up any flavorful brown bits from the bottom of the pan, until the sauce is smooth. Stir in the chicken bouillon, dried basil, dried parsley, salt, dried oregano, and black pepper, along with the cooked sausage. Increase the heat slightly and simmer the sauce for 5-10 minutes, stirring often, until it thickens to your liking.
- Reduce the heat to low. Stir in the shredded Gouda and grated Parmesan cheese, a handful at a time, allowing each addition to fully melt into the creamy sauce before adding more.
- Add the cooked cavatelli and blanched broccoli to the sauce, stirring until everything is well coated. If the sauce seems too thick, gradually add some of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving, if desired.
Notes
Wholesome pasta, savory turkey, vibrant broccoli, creamy sauce: pure delicious comfort. Fresh parsley for garnish (optional).
Nutrition per serving:
Calories: N/A
Total Carbs: N/A
Net Carbs: N/A
Fats: N/A
Protein: N/A
Nutrition per serving:
Calories: N/A
Total Carbs: N/A
Net Carbs: N/A
Fats: N/A
Protein: N/A
