cavatelli in turkey brodo with italian sausage, blistered rapinis and fresh evoo
It’s highly likely you’ve got some turkey bones on your hands after another successful thanksgiving. If you’re not cooking them down into a delicious broth, you’re squandering half of the bird. A few tips on making a flavorful broth:
Always start with cold water and slowly bring to a simmer.
Try to simmer bones and aromatics for at least two-three hours
Add all of the aromatics! Leftover herbs like parsley, sage, bay, rosemary, thyme. Celery, carrots, onion and garlic should be the base of your aromatics, but if you can only have one, pick onion.
With a rich and flavorful broth I always want to make warming bowls of brothy pasta dishes. This cavatelli with Italian sausage and blistered rapinis is meant for a fat glug of very fresh olive oil (which just so happens to be in season around Thanksgiving).
Serves 4
Cook time 25-30 minutes
Ingredients
6oz Cavatelli Pasta (~2 - 2 ½ cups cooked)
4 tablespoons fresh extra virgin olive oil (EVOO), divided
1 lb italian sausage
Salt to taste
1 bunch of fresh green rapinis or broccoli rabe (~½ lb prepped)
2 ½ cups rich Turkey broth
1 tsp chili flake
Method
Bring a large pot of salted water to a boil to cook the pasta until al dente. Reserve a half cup of the pasta water.
In a large pan bring one tablespoon of EVOO to high heat. Carefully add the sausage to the pan and cook until browned, breaking up with a wooden spoon while cooking. Remove browned sausage from the pan with a slotted spoon and set aside. Cut the entire bunch of leafy rapinis into one inch pieces, discarding the bottom inch or two.
Drain the excess fat from the pan then bring up to high heat again with an additional tablespoon of EVOO. Add the rapinis to the pan and cook, stirring occasionally, until heavily caramelized (~3-4 minutes). Season with a pinch of salt before adding the Turkey broth, a half cup of the pasta water, cooked sausage and cooked cavatelli. Simmer, stirring occasionally, for 5-10 minutes or until pasta is fully cooked and broth has thickened slightly.
Check for seasoning before ladling the brothy pasta into bowls. Finish with a pinch of chili flake and a hefty drizzle of fresh extra virgin olive oil.