Cooking Directions

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

Ingredients

• 1 pound package uncooked frozen cavatelli pasta (narrow shell-shape)1 tablespoon olive oil1 pound sweet Italian pork sausage, casing removed1 tablespoon butter2 cloves garlic, minced16 ounces fresh or frozen broccoli florets (about 4 cups)2 cups Swanson® Chicken Broth2 tablespoons grated romano cheese