Sunny Cavatelli Recipe
housemade sausage, kale, broccolini, sun-dried tomato cream, parmigiano reggiano yolk, parmigiano reggiano, toasted black pepper
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 2
Prepare the Sausage and Vegetables
In a large skillet, heat olive oil over medium heat. Add the housemade sausage and cook until browned. Stir in the chopped kale and broccolini and sauté until the vegetables are tender.
- 3
Make the Sun-Dried Tomato Cream Sauce
Add the sun-dried tomatoes to the skillet. Pour in the heavy cream and let it simmer for 3-4 minutes until slightly thickened. Stir in the grated Parmigiano Reggiano and mix until melted and creamy. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- 4
Combine Everything
Add the cooked cavatelli to the skillet and toss to coat in the sauce. Season with salt and ground black pepper to taste.
- 5
Plate and Serve
Divide the cavatelli among serving plates. Top each portion with a raw egg yolk and additional grated Parmigiano Reggiano. Serve immediately.
