Cavatelli With Chorizo And Rapini Recipe

Name: Cavatelli With Chorizo And Rapini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cavatelli with Chorizo and Rapini; Christine Cushing whips up an easy signature pasta dish that's a hit every time.; Ingredients:; Makes 4 -6 servings; 1- 500g package cavatelli pasta , or any penne; 2 tbsp. olive oil (25 ml); 2 raw spicy chorizo sausages, casing removed, crumbled; 1 small onion, chopped; 2 cloves garlic, chopped; 1 bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes; 1/4 cup of vermouth (60 ml); 2 cups grape tomatoes, halved (500 ml); handful fresh parsley; 1/4 cup freshly grated Parmesan, or to taste (50 ml); 1/2 cup whipping (35%) cream (125 ml); 1 cup chicken stock (250 ml)

Servings: persons

Cavatelli with Chorizo and Rapini
Christine Cushing whips up an easy signature pasta dish that's a hit every time.
Ingredients:
Makes 4 -6 servings
1- 500g package cavatelli pasta , or any penne
2 tbsp. olive oil (25 ml)
2 raw spicy chorizo sausages, casing removed, crumbled
1 small onion, chopped
2 cloves garlic, chopped
1 bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes
1/4 cup of vermouth (60 ml)
2 cups grape tomatoes, halved (500 ml)
handful fresh parsley
1/4 cup freshly grated Parmesan, or to taste (50 ml)
1/2 cup whipping (35%) cream (125 ml)
1 cup chicken stock (250 ml)

1
Cavatelli with Chorizo and Rapini
2
Method:
3
Bring a large pot of salted water to boil.
4
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add in the onion and saute until onions are soft, about 3 minutes. Next add the garlic, saute until softened, about another 1 minute. Pour in vermouth to deglaze the skillet. Add chicken stock and let the mixture reduce by half. Add cream and bring back to a simmer. Add in the grape tomatoes, cook for 1 minute, just to soften. Remove from heat.
5
While the sauce is cooking, place a pasta insert - if available into pot. Blanch the rapini for 2 minutes , just to soften. Pull out insert , draining rapini and reserving the boiling water in pot. Add the blanched rapini to sauce and set aside. Add the cavatelli to pot once water comes back to boil over high heat and cook for 6 to 7 minutes or until al dente.
6
Drain pasta and transfer back into large pot. Pour over the prepared sauce, add Parmesan and cook for a further minute over medium heat , just until the pasta absorbs some of the sauce. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cavatelli with Chorizo and Rapini, Christine Cushing whips up an easy signature pasta dish that's a hit every time., Ingredients:, Makes 4 -6 servings, and more.

Yes, Cavatelli With Chorizo And Rapini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cavatelli With Chorizo And Rapini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions