A weekly staple for stocking up on prepared favorites, deli items, and everyday essentials—or for a quick stop to grab lunch—Battimelli’s A&S Italian Fine Foods has become a Fairfield favorite. As the holiday season approaches and celebrations come into focus, A&S is the go-to for all your catering needs. Here, they share a perfect entrée fit for any occasion or better yet - add it to your next order.
Cavatelli with Broccoli and Sausage: A comforting, classic Italian dish with fresh pasta, savory sausage, and a rich, garlicky broth.
Ingredients:
- 1 lb fresh cavatelli (Il Palio by Margherita Aloi made for A&S Battimellis)
- 1 head broccoli
- ½ lb A&S cheese & parsley sausage
- 2 oz extra virgin olive oil
- 4 cloves garlic, finely minced
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup freshly grated Pecorino Romano
Directions:
This dish comes together quickly, so having everything prepped and ready is key.
Preheat the oven to 350°F.
Bring about 1 gallon of well-salted water to a boil—the water should taste salty like the sea.
Roast the sausage for approximately 12 minutes, or until the internal temperature reaches 165°F.
Meanwhile, cut the broccoli into florets and finely mince the garlic. Set both aside.
Cook the fresh cavatelli in the boiling water for about 2 minutes. Just before the pasta is done, add the broccoli florets to the pot and blanch for an additional minute. You’re not looking to fully cook the broccoli here—just enough to brighten the color.
Drain the pasta and broccoli together, and do not rinse. You want to keep the natural starches to help the sauce come together. Set aside and keep warm.
In a large sauté pan, heat the olive oil over medium heat until hot.
Slice the roasted sausage into ¾-inch pieces and add them to the pan. Sauté until golden and slightly crispy on the outside.
Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
Carefully deglaze the pan with the white wine, removing the pan from the heat while pouring to avoid flare-ups.
Return to heat, scraping up any browned bits from the bottom. Let the wine simmer for about a minute to allow the alcohol to cook off.
Add the chicken stock and bring to a simmer. Don’t worry if the sauce seems thin at this stage—it will thicken as it comes together.
Once simmering, add the cooked cavatelli and broccoli into the pan. Stir gently and allow everything to heat through.
When the pasta is hot and the sauce has slightly reduced, stir in most of the Pecorino Romano, reserving a little for garnish. Mix until the cheese is fully melted and incorporated, creating a silky sauce.
Serve in a bowl or on a rimmed plate. Spoon the pasta, sausage, and broccoli into the dish, then ladle the sauce over the top. Finish with a sprinkle of Pecorino Romano, a crack of black pepper, and a touch of chopped parsley if desired.
Enjoy!
Battimelli's A&S Italian Fine Foods
2079 Black Rock Tpke
Fairfield, CT 06825
203-576-1600
asfinefoods.com