CAVATELLI WITH CHORIZO AND RAPINI

CAVATELLI WITH CHORIZO AND RAPINI image

Categories Sausage

Number Of Ingredients 16

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
¼ cup of vermouth (60 ml)
2 cups grape tomatoes, halved (500 ml)
handful fresh parsley
¼ cup freshly grated Parmesan, or to taste (50 ml)
½ cup whipping (35%) cream (125 ml)
1 cup chicken stock (250 ml)

Steps:

Cavatelli with Chorizo and Rapini Method: Bring a large pot of salted water to boil. 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 sauté until onions are soft, about 3 minutes. Next add the garlic, sauté 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. 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. 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.