Creamy Cavatelli with Sausage, Broccoli, and Gouda Recipe
This comforting Cavatelli Noodles recipe features tender pasta combined with broccoli florets and spicy hot Italian sausage, all enveloped in a creamy, cheesy sauce made with Gouda and Parmesan. Perfect for a hearty family dinner, this dish balances fresh vegetables, savory meat, and a rich sauce for a satisfying one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta and Vegetables
- 1 pound cavatelli
- 5 cups broccoli florets (uncooked)
- 1 tablespoon olive oil
Meat and Aromatics
- 1 pound bulk hot Italian sausage or hot turkey sausage
- 1 small onion, chopped
- 4-6 cloves garlic, minced
Sauce
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
- 1 teaspoon chicken bouillon (granulated, crushed cube or base)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
Cheeses and Garnish
- 6 ounces (1 ½ packed cups) freshly shredded Gouda (may substitute cheddar)
- 1/2 cup freshly grated Parmesan cheese (use micro grater)
- Fresh parsley for garnish (optional)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for 2 minutes. Remove using a sieve or slotted spoon and immediately place the broccoli in an ice bath to stop the cooking process and preserve its bright green color.
- Cook Pasta: Bring the same pot of water back to a boil. Add the cavatelli pasta and cook al dente following the package instructions, stirring occasionally to prevent sticking. Reserve 1 cup of pasta water before draining. Toss the pasta with a drizzle of olive oil if not immediately adding it to the sauce.
- Cook Sausage: In a large saucepan, braiser, or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until fully browned and cooked through. Use a slotted spoon to transfer the sausage to a plate and set aside.
- Sauté Aromatics: If the pan looks dry, add a little more oil. Add the chopped onions and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant. Sprinkle the flour over the mixture and cook for 1 minute to remove the raw flour taste.
- Add Sauce Ingredients: Reduce the heat to low. Gradually whisk in the chicken broth and half-and-half, scraping up any browned bits from the bottom of the pan to incorporate maximum flavor. Add chicken bouillon, dried basil, dried parsley, salt, dried oregano, pepper, and the cooked sausage. Increase the heat slightly and simmer, stirring often, until the sauce thickens, about 5-10 minutes.
- Add Cheeses: Lower the heat to low. Stir in the shredded Gouda and grated Parmesan cheese a handful at a time until fully melted and smooth in the sauce.
- Add Broccoli and Pasta: Gently fold in the cooked pasta and broccoli florets until evenly coated with the creamy sauce. If the sauce is too thick, gradually stir in some reserved pasta water to reach desired consistency. Season with additional salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
- To keep the broccoli bright green and crisp, be sure to shock it in ice water immediately after boiling.
- If you prefer a milder dish, substitute hot Italian sausage with sweet Italian sausage or ground turkey.
- Using a microplane grater for the Parmesan will ensure it melts more smoothly into the sauce.
- If using milk instead of half-and-half, whisk in cornstarch to help thicken the sauce properly.
- Reserve pasta water is essential to adjust the sauce consistency without thinning the flavors.
- This dish can be made ahead and gently reheated, adding a splash of broth or milk if the sauce thickens too much.
