Cavatelli with Sausage and Broccoli

Ingredients

• 6 cups broccoli florets
• Kosher salt and freshly ground pepper
• 1 lb fresh Italian sausage (sweet or hot), removed from the casings
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 12 oz cavatelli pasta
• 1 cup low-sodium chicken broth
• 4 tbsp butter, cut into 4 pieces
• 1/3 cup Parmesan cheese, freshly grated

Steps

1. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 4 minutes, until still somewhat crisp. Remove with a slotted spoon to a colander to cool. Turn the burner off, but leave the water in the pot for the pasta.
2. In a large deep skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring often, until lightly golden, about 2 minutes. Remove to a small bowl.
3. Add the Italian sausage and red pepper flakes to the skillet. Cook until lightly browned and no longer pink, breaking it into smaller pieces, about 7–8 minutes.
4. Bring the reserved water back to a boil. Add the pasta and cook until just short of al dente according to package directions.
5. While the pasta cooks, roughly chop the cooled broccoli. Add it to the skillet with the sausage over medium heat. Stir in the reserved garlic. Season with salt and pepper.
6. Drain the pasta and add it to the skillet. Pour in the chicken broth and cook until most of the broth is absorbed. Add the butter and stir until melted, then stir in the Parmesan. Season to taste and serve with extra Parmesan.