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Total Time
30 minutes
This pasta dish comes together quickly and easily, but doesn’t fall short on flavor. Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini. We prefer to use broccolini because it is sweeter, but feel free to substitute any type of broccoli.
Ingredients
4–6 servings
Step 1
Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
Step 2
Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
Step 3
In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
Step 4
Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
Step 5
Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
Step 6
Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
How would you rate Cavatappi with Broccolini, Brown Butter, and Sage?
Leave a Review
Reviews (10)
Back to Top3 1/2 for being easy weeknight food. Used half the pasta and half the butter, which increased the proportion of veg and made about 3 portions.
匿名
1/12/2021
Great, hearty vegetarian dinner. We all cleaned our plates, including two kids, 9 &13, Made exactly as stated, but ended up adding more grated Parmesan just because we like it. Few ingredients, comes together reasonably quickly, good for a weeknight.
匿名
Boulder
12/6/2019
This recipe is great at is. It's fast, nutty and a good alternative when your not looking for something to heavy or acidic.
prosonik
Edmonton, Alberta
4/6/2019
I've made this a few times and it was always really declicious, the whole family loved it
rf7260
New York, NY
4/2/2019
I think it’s a great recipe. Sure you can add sausages, tomatoes or whatever else you want but then it’s not this recipe. The flavours are both sweet and hot due to the broccolini and red pepper flakes. It’s easy to make and flavorful. I will make it again and again
lucypositano
Toronto
4/1/2019
A fantastic pasta dish! Easy to make and incredible flavors. The butter and sage are delicious with the broccolini. We absolutely loved this and can't wait to make again!
匿名
New York, NY
3/25/2019
I really loved this recipe! It's so simple to prepare quick to prepare. I loved the creamy, tasty combination of brown butter and sage in the sauce. I will definitely be making this again!
Marin1095
New York, NY
3/25/2019
Nothing wrong with this recipe, but nothing new or illuminating either and rather boring. Love broccoli rabe and the rest of the components, but there are better recipe's out there that include better pasta options, with home made always winning out, sausage, pancetta or good anchovies to start. As written can work for vegetarians, but why not add onion, tomato and breadcrumbs? Vegans could sub orecchiette, preferably home made, oil of choice for butter and maybe fresh of dried mushrooms for cheese.
匿名
Boston, ma
3/19/2019
This is a great recipe in general but especially for the week's meal prep; it's easy, tasty, and nutritious. The spiciness of the pepper and the sweet brown butter really coalesce well. I had a lone leek lying around so I added that to the butter just before the sage and it added a nice caramelized onion flavor. Next time I'd like to add a little lemon juice and see how that plays out.
damesnickerdoodle
Los Angeles, CA
3/11/2019
Loved this quick and easy recipe! Realize I like broccolini even more than regular broccoli
Jo Staller
Long island
3/5/2019
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