Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cavatelli With Sausage And Greens
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 56 milligrams
- Sodium
- 965 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 18 grams
Don’t sleep on frozen ricotta cavatelli. For this quick weeknight recipe, the cavatelli is tossed in a light tomato sauce loaded with sweet Italian sausage and wilted spinach.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 56 milligrams
- Sodium
- 965 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 18 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Heat a large nonstick skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add the tomato sauce and 1/2 cup water; season with salt and pepper. Reduce the heat and simmer, stirring occasionally, until the sauce thickens slightly, 5 to 8 minutes.
- Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the cavatelli to the sauce along with 1/2 cup of the reserved cooking water. Cook, stirring, until well coated. Add the spinach in batches, stirring just to wilt. Remove from the heat and add 2 tablespoons Parmesan and the butter. Stir until melted, adding a splash more of the cooking water if the sauce is too thick. Stir in the parsley and season with salt and pepper.
- Divide the pasta among bowls. Sprinkle with the remaining 2 tablespoons Parmesan and more parsley.
