Broccoli Cavatelli - Italian recipe
2lbs. of Frozen Cavatelli Pasta in your local supermarket. It's usually located with the frozen ravioli 1 Raw (not frozen) full crown of Broccoli 1 clove of garlic - chopped and minced into small pieces Fresh curly parsely - chopped and minced very fine 1 package of Bacon (anything BUT smoked or oscar meyer bacon) Extra Virgin Olive Oil Half teaspoon of salt Black pepper (seasoned to taste) Simply boil the pasta, when it's cooked, drain, cover and set aside (when all of the pasta floats after about 10 minutes it's done) Chop up the broccoli and boil in a seperate sauce pan - when fully cooked, drain, set aside (save the saucepan) Fry the bacon until it's very well done and super crispy (that's KEY) When you are done pan frying your bacon, take a tablespoon of the bacon grease and throw it into the pasta. Discard the rest of the bacon grease. You then need to get your hands dirty and break up the bacon into very small pieces while it's still crispy and proceed to put that AND the broccoli back into the saucepan. Drizzle Olive oil into the sauce pan and mix the broccoli and bacon around. Add the clove of minced garlic and a palm full of fresh chopped parsely. Put it on low heat for about 5 minutes while you mix all of the ingredients together. After you have mixed everything together, add the bacon and broccoli to the pasta. Mix everthing making sure it's mixed really well while adding the 1/2 teaspoon of salt. Take the Broccoli Cavatelli and place it into an oven safe pan or aluminum pan and cover with aluminum foil and poke several holes in it. Bake 20 minutes on 350 degrees. When it's done, mix one more time add black pepper to taste. Place the pasta onto a platter and garnish with fresh parsely on top. Serves 6 people. Enjoy!! Happy Holidays!! 
Michelina (I Dream of Sheepie) |
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Oooooooh, thanks for the recipe but even more excited just to see you post!  |
| OMG, that sounds wonderful! |
| Thank you....and thank you!!
it's one of my favorite italian dishes. I'm a VERY picky eater. |
| I made this last night and everyone loved it! Thank you! |
I missed seeing this the first time around, but it does sound delicious. I love pasta and have been craving it lately. Sounds like a great idea for dinner tomorrow night.  |
| Pork fat rules! Pasta and broccoli, garlic, EVOO and pork fat. Even I could muster up enough energy to make that. |
| Awe thanks!!! It is sooooo simple to make, and the flavor is fantastic. I'm glad I paid attention to my grandmothers when I watched them cook!!!
If anyone really enjoys fresh EASY italian dinners give me a holler and I'll be more than happy to make another post!! Eggplant Parm, Chicken Piccata, Marsala, Artichokes & Basil Pasta, Home made alfredo, meatballs, lol....... Thanks again!  |
I Dream Of Sheepie wrote: Awe thanks!!! It is sooooo simple to make, and the flavor is fantastic. I'm glad I paid attention to my grandmothers when I watched them cook!!!
If anyone really enjoys fresh EASY italian dinners give me a holler and I'll be more than happy to make another post!! Eggplant Parm, Chicken Piccata, Marsala, Artichokes & Basil Pasta, Home made alfredo, meatballs, lol....... Thanks again! Please keep posting your recipes...we love them! |
| Yes, tell me how to make eggplant! |
| I'm a big fan of both eggplant and chicken piccata. Post your recipes for both of those, please Mich! |
Or, actually, if you just want to make some and send it to me, I'd take that, too.  |
| Eggplant recipe will be posted very shortly!! |
| I would also love the homade alfredo!!!! Alfredo is my son's favorite dish and his birthday is coming up... I would love to make it for him.
Mmmm |
| Alfredo is easier to post!!! I'll do that one first for you - I will be posting eggplant tonight as well! |
| I'll be sure to try hers, but this is what we use. So much better than anything in a jar.
* 1/2C butter * 8oz cream cheese * 2 t garlic * 1C cream and 1C milk (or just use all milk if you're in a bind but it won't be as creamy ... about 1 1/3C milk instead of 2C) * 4oz grated Parmesan cheese * 1/4t pepper * dash of nutmeg Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder using wire whisk ...until smooth. Add milk a LITTLE at a time to smooth out lumps. Stir in p.cheese. nutmeg, and pepper. Remove when it reaches thickness you like. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. |
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