Spicy sausage and broccoli cavatelli

    35 min

    This easy pasta dish takes Italian sausage and combines it with broccoli, garlic, olive oil and Parmesan, then the whole lot is tossed with cavatelli pasta. You could substitute another short pasta shape if desired. Quick and easy!

    398 people made this

    Serves: 8 

    • 450g spicy Italian sausage
    • 120ml olive oil
    • 4 cloves garlic, minced
    • 450g cavatelli pasta
    • 450g frozen broccoli
    • 1/2 teaspoon crushed red chilli flakes
    • 4 tablespoons grated Parmesan cheese

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. In a frying pan, fry sausage over medium heat until no longer pink; drain, and reserve.
    2. In the same frying pan, cook garlic in olive oil until golden.
    3. Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
    4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red chilli flakes.

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    Reviews in English (297)


    Made this for dinner last nite, with a few changes. I used 2 lbs of sausage, (4 sausages, 1 hot, 3 mild).After cooking the sausages with 4 garlic cloves and 3/4 of a med onion, chopped, I cut the sausages into pieces about 1/4 inch thich,drained the grease, added fresh basil and a 28 oz can of whole tomatoes with basil,'squishing' the tomatoes. Also deglazed the pan with a little merlot. My husband and I really enjoyed it, the tomatoes made a great light tasting sauce. Used fresh grated parmesan. Blended well. We're having it again tonite. Yum!  -  31 Mar 2003  (Review from Allrecipes US | Canada)


    WOW! Excellent recipe! My husbands new favorite! I added more garlic and more crushed red pepper. I always steam the broccoli and toss it with the pasta and sausage at the end. If the mixture isn't moist enough, I toss in additional broccoli steaming water to our level of moistness. I only use hot turkey italian sausage (for fat/calorie purposes) but real hot italian sausage is the most flavorful. I normally remove casings and cook the sausage until it's well cooked and crumbly. I'm not a huge salt fan but I do add salt to this dish to compliment the dish well. It was out of this world! Thank you Susan!  -  25 Jun 2002  (Review from Allrecipes US | Canada)


    I changed this recipe around alittle. First I used chicken broth instead of oil. I also used sliced chicken sausage and omitted the red pepper flakes. My husband and I enjoyed it. Quick and easy.  -  16 Aug 2001  (Review from Allrecipes US | Canada)