Cavatappi with broccolini, brown butter and sage recipe

Ingredients for Cavatappi with broccolini, brown butter, and sage

• kosher salt

• 2 bunches broccolini (about 450 g), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)

• 30 ml extra-virgin olive oil

• 2 large cloves garlic, minced

• 1 g crushed red pepper flakes

• freshly ground black pepper, to taste

• 450 g cavatappi pasta (or your favourite ribbed pasta)

• 85 g unsalted butter, cubed

• 15 fresh sage leaves, torn

• 50 g freshly grated parmesan cheese

How to make Cavatappi with broccolini, brown butter, and sage

1. Bring a large pot of water to a boil. Fill a large bowl with water and ice, then set it aside.

2. Add 1 tablespoon of kosher salt and the broccolini to the boiling water. Cook until crisp-tender, about 2–3 minutes. Using a spider or slotted spoon, transfer the broccolini to the ice water to stop the cooking. Allow it to cool, then drain in a colander. Cut the stalks in half crosswise and set aside.

3. In a large non-stick frying pan over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes, then cook, stirring frequently, for 1 minute.

4. Add the blanched broccolini, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté until tender, about 3–5 minutes. Transfer the broccolini to a medium bowl and set aside.

5. Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the package instructions. Reserve 120 ml of the pasta water, then drain the pasta in a colander.

6. Meanwhile, wipe out the frying pan, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves. Cook until the butter turns amber brown and the sage shrivels, about 4–6 minutes. Season with 1/4 teaspoon of salt and black pepper.

7. Stir in the cooked pasta until well incorporated. Fold in the broccolini and 2–3 tablespoons of the reserved pasta water.

8. Stir in the Parmesan cheese, adding more pasta water until you achieve your desired creaminess. Season with additional salt and pepper to taste, then serve hot.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.