Ingredients Jump to Instructions ↓

  1. 1 package (1 pound) uncooked frozen narrow shell-shaped pasta (cavatelli)

  2. 1 tablespoon olive oil

  3. 1 pound sweet Italian pork sausage , casing removed

  4. 1 tablespoon butter

  5. 2 clove garlic , minced

  6. 1 bag (about 16 ounces) frozen broccoli florets , thawed

  7. 2 cup Swanson® Chicken Broth

  8. Swanson® Chicken Stock

  9. 2 tablespoon grated Romano cheese

  10. crushed red pepper

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to the package directions in a 6-quart saucepot. Drain the pasta well in a colander. Return the pasta to the saucepot.

  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned , stirring often to separate  meat . Remove the sausage from the skillet. Pour off any fat.

  3. Add the butter and garlic to the skillet. Reduce the heat to medium. Cook for 2 minutes or until the garlic is golden, stirring often.

  4. Add the broccoli to the skillet and cook for 5 minutes or until it's tender -crisp, stirring often. Stir in the broth and heat to a boil .

  5. Add the broccoli mixture, sausage and cheese to the saucepot. Cook over medium heat for 10 minutes, stirring occasionally. Serve with the red pepper and additional cheese, if desired.


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