Cavatelli with Italian Sausage and Broccoli
This hearty Italian-inspired pasta dish beautifully balances comfort and simplicity—combining the richness of sausage, the brightness of broccoli, and the nutty depth of Parmesan.
It’s a one-pan wonder that highlights rustic flavors and textures, from the savory sear of garlic and sausage to the tender bite of blanched broccoli. The cavatelli soaks up every drop of the buttery broth, creating a velvety, soul-satisfying experience in every forkful.
With just a handful of fresh ingredients and thoughtful layering, this dish transforms an everyday dinner into a comforting, elegant meal. Whether shared around a family table or savored quietly on a weeknight, this pasta offers warmth, flavor, and a timeless taste of Italian home cooking.
Why People Will Love This Cavatelli With Italian Sausage And Broccoli Recipe:
Bold, comforting flavor: The combination of savory Italian sausage, nutty Parmesan, and garlicky olive oil delivers a deep, satisfying flavor that resonates with traditional Italian comfort food lovers.
Balanced texture and bite: Al dente cavatelli provides a chewy, hearty base, while the blanched broccoli adds gentle crispness, and the browned sausage brings a rich, meaty contrast.
Nourishing and wholesome: With a blend of lean protein, fresh vegetables, and quality fats, the dish feels indulgent yet nourishing—ideal for a balanced, filling meal.
Elevated simplicity: It uses humble, everyday ingredients in a way that feels elegant and restaurant-worthy, making it both accessible and impressive.
Versatile and family-friendly: This recipe pleases picky eaters and adventurous palates alike, and it adapts easily—swap pasta shapes, adjust the heat, or make it gluten-free as needed.
Key Ingredients:
Italian Sausage – Juicy and well-seasoned, this is the soul of the dish. Whether you choose sweet or hot, the sausage infuses the pasta with layers of savory, spiced richness as it browns and crisps in olive oil.
Fresh Broccoli Florets – Lightly blanched to retain their vibrant color and gentle crunch, broccoli brings balance, freshness, and a slightly bitter contrast that cuts through the richness of the meat and butter.
Cavatelli Pasta – Small, shell-like pasta with ridges that perfectly trap bits of sausage, garlic, and cheese in every bite. Its chewiness adds substance and rustic charm.
Minced Garlic – Sautéed until golden, the garlic releases a deep aroma that lingers through the dish, forming the aromatic foundation of classic Italian flavor.
Parmesan Cheese & Butter – Grated Parmesan melts into the broth and butter, creating a glossy, umami-rich sauce that ties everything together without overpowering the other elements.
Expert Tips:
Use fresh, high-quality sausage: Choose bulk Italian sausage from a butcher or fresh links you can remove from the casing. Look for sausage with a good fat ratio—this renders into the dish, enriching the base flavor without needing extra oil or cream.
Don’t overcook the broccoli: Blanch the broccoli until it’s just tender-crisp and bright green—about 4 minutes. Overcooked broccoli becomes mushy and loses its vibrant color, texture, and flavor. Shock it briefly in ice water for even better texture (optional).
Infuse the oil with garlic: When sautéing the garlic, keep the heat low and remove it once golden. This prevents bitterness and allows the oil to carry that aromatic depth into the rest of the dish.
Reserve pasta water if needed: Though chicken broth adds richness, a splash of reserved pasta water can loosen the sauce and help it cling to the pasta, especially if the dish tightens up before serving.
Add the Parmesan off heat: Stir in the cheese after removing the pan from direct heat. This prevents it from clumping or turning grainy, and creates a silky, emulsified sauce that coats the pasta beautifully.
Cavatelli with Italian Sausage and Broccoli
Ingredients
6 cups fresh broccoli florets
Kosher salt and freshly ground black pepper, to taste
1 pound fresh Italian sausage (sweet or hot), casings removed
1/4 teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons olive oil
5 cloves garlic, finely minced
12 ounces cavatelli pasta (or other short pasta like orecchiette)
1 cup low-sodium chicken broth
4 tablespoons unsalted butter, cut into small pieces
1/3 cup freshly grated Parmesan cheese
Instructions
1. Blanch the Broccoli
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 4 minutes, until they’re bright green and just tender-crisp.
Using a slotted spoon, transfer the broccoli to a colander and let it cool. Turn off the heat but keep the water in the pot for cooking the pasta later.
2. Cook the Sausage and Garlic
In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes, or until lightly golden and fragrant. Remove the garlic and set aside in a small bowl.
To the same skillet, add the Italian sausage and crushed red pepper flakes (if using). Cook, breaking the sausage into crumbles with a spoon, for 7–8 minutes or until fully browned and no longer pink.
3. Boil the Pasta
Bring the reserved pot of water back to a boil. Add the cavatelli and cook until al dente, following package instructions. Drain well.
4. Combine Broccoli and Sausage
While the pasta cooks, roughly chop the cooled broccoli. Add it to the skillet with the cooked sausage. Return the sautéed garlic to the pan and stir everything together over medium heat. Season with salt and pepper to taste.
5. Finish the Dish
Add the drained pasta to the skillet. Pour in the chicken broth and stir well. Let the mixture cook for a few minutes until most of the broth is absorbed.
Add the butter and stir until melted and the dish is heated through. Sprinkle in the grated Parmesan cheese and toss everything together until evenly combined.
6. Serve
Dish into bowls and serve hot. Top with additional Parmesan cheese, if desired.
Important Notes When Making Cavatelli with Italian Sausage and Broccoli:
Balance of texture is key: This dish thrives on contrast—al dente pasta, tender-crisp broccoli, juicy sausage, and creamy melted butter and cheese. Don’t let any one component overcook or dominate the others.
Salt thoughtfully and at stages: The sausage and Parmesan already bring saltiness. Salt the pasta water well (it should taste like the sea), but adjust seasoning cautiously at the end to avoid over-salting.
Choose pasta with bite and shape: Cavatelli or orecchiette work beautifully because they cradle bits of sausage and broccoli. Avoid thin or delicate pastas like spaghetti—they won’t hold up to the hearty textures.
Layered flavor matters: Garlic is added early to infuse the oil, then set aside to prevent burning. Sausage brings fat and spice. Broccoli adds vegetal brightness. Parmesan finishes it with umami and richness. Each element has a role—don’t skip or rush them.
It’s better fresh, but can be reheated: This dish is best served hot, straight from the pan. If reheating, do so gently with a splash of broth or water to prevent drying out, and stir well to reincorporate the butter and cheese.
How To Enjoy Cavatelli With Italian Sausage And Broccoli After Cooking:
Let It Set Briefly
Once off the heat, give the dish 2–3 minutes to rest. This helps the pasta absorb residual sauce and butter for better flavor cohesion without becoming dry.
Serve While Hot
Plate the pasta while it’s still steaming—this is when the butter is silkiest, the cheese is at peak melt, and the aromas are most inviting.
Use warm bowls to maintain temperature (you can warm them in the oven for 1–2 minutes or rinse with hot water).
Finish with Fresh Parmesan
Right before serving, grate a bit more Parmesan on top. It adds a final touch of umami, salt, and creaminess that lifts each bite.
Optional: a light drizzle of high-quality extra virgin olive oil adds depth and silkiness.
Add Brightness (Optional)
A small squeeze of lemon or a sprinkle of lemon zest can brighten the richness.
For heat lovers, a pinch of extra crushed red pepper gives a final spark.
Pair Smartly
Drink: Enjoy with a dry white wine (like Pinot Grigio) or a light red (Chianti or Barbera). Sparkling water with lemon is a great non-alcoholic option.
Side: Pair with a simple green salad or crusty bread to scoop up the sauce.
Storing & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet with a splash of broth or water to revive the sauce—avoid microwaving if possible, as it can separate the cheese and butter.
Nutrition Information
For Cavatelli with Italian Sausage and Broccoli, based on one serving (out of approximately 6 servings):
Calories: 465 kcal | Total Fat: 25.4 g | Saturated Fat: 10.3 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 55 mg | Sodium: 580–720 mg (depending on sausage and added salt) | Total Carbohydrates: 36.8 g | Dietary Fiber: 4.9 g | Sugars: 2.6 g | Protein: 21.7 g
Frequently Asked Questions:
Can I use frozen broccoli instead of fresh?
Yes, you can. Just thaw and pat it dry first to prevent excess water from thinning the sauce. While fresh broccoli gives better texture, frozen is a convenient alternative.
What type of sausage works best for this dish?
Fresh sweet or hot Italian sausage (removed from casing) works best. However, you can substitute with turkey sausage or plant-based sausage for a lighter or vegetarian version.
Is it okay to use other types of pasta?
Absolutely. While cavatelli holds the sauce well, you can also use orecchiette, penne, or even fusilli. Just ensure the pasta has ridges or curves to capture the sauce and bits of sausage.
How can I make this dish creamier without using cream?
Add a bit more butter or stir in a small ladle of pasta water before adding the cheese. The starch helps create a silky emulsion with the fat and cheese, making it naturally creamy.
Can I prepare this ahead of time?
Yes, you can prep the sausage and broccoli mixture ahead. Store it in the fridge and reheat gently before adding fresh-cooked pasta. Avoid mixing in the pasta too early to keep the texture ideal.
How do I prevent the garlic from burning while sautéing?
Sauté garlic over medium heat and remove it as soon as it turns golden. Burned garlic turns bitter quickly and can overpower the dish’s flavor. You can also sauté garlic after cooking the sausage to avoid high heat exposure.
What’s the best way to blanch broccoli without overcooking it?
Boil the florets for about 4 minutes until vibrant green and just fork-tender. Immediately transfer them to an ice water bath or colander to stop cooking. This preserves color, texture, and nutrients.
Should I salt the pasta water even if I’m using broth later?
Yes. Salting the pasta water is essential for flavoring the pasta from the inside out. The broth enhances the final dish, but salted water ensures the pasta isn’t bland.
How do I avoid overstuffing the skillet when browning sausage?
Use a wide skillet and don’t overcrowd it. Overcrowding causes steaming instead of browning. For large batches, brown sausage in two rounds for better texture and flavor.
When should I add the Parmesan for the creamiest texture?
Add grated Parmesan at the very end—after removing the skillet from direct heat. Stir it in gently so it melts evenly without clumping or becoming grainy.