Cavatelli with al Fresco ‘Roasted Garlic’ Chicken Sausage

I’ve partnered with al Fresco to bring you this fantastic, flavor-packed twist on an Italian-American classic. This recipe brings together cavatelli pasta, hearty kale, and al Fresco’s Roasted Garlic Chicken Sausage for a delicious and easy to make summer pasta dish!

This recipe is one of my family’s most loved recipes and my middle son’s all-time favorite! Sometimes I make this recipe with broccoli rabe but I prefer the texture kale adds to the dish. We love how creamy the cavatelli pasta becomes with a little pasta water and cheese. Pork sausages are also a favorite for this dish but using al Fresco’s Chicken Sausages instead is a fantastic option!

In our household we love sausage and after having tried al Fresco’s Roasted Garlic Chicken Sausage it is now a new favorite! They are incredibly flavorful with the perfect punch of garlic and herbs which are essential must-have ingredients in every Italian kitchen! The sausages are pre-cooked for time-saving meal prep, making this recipe quick and easy for weeknight meals.



two packages al fresco ‘Roasted Garlic’ Chicken Sausages

1 lb. frozen cavatelli pasta

2 tbsp olive oil

1 bunch fresh kale

minced garlic

1 cup grape tomatoes, sliced in half

red pepper flakes

1/2 cup chicken broth

1/4 cup mascarpone cheese

salt & pepper

feta cheese for garnish


Fill a medium pot 3/4 of the way up with water, bring to a boil and add salt. Cook pasta according to package directions. When done, reserve 1 cup of the pasta water.

Wash and dry the kale. Separate the kale leaves from the stems, discard the stems and tear the leaves into bite-sized pieces.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add sausage and saute until browned. Remove from pan and slice into bite size pieces, set aside.

To the pan add the kale, tomatoes and red pepper flakes. Ssaute on medium-high until slightly wilted. Add garlic and continue to cook until softened and fragrant. Add the sliced browned sausages and chicken broth. Cook, stirring occasionally until most of the broth has evaporated.

Add the cooked pasta and 1/4 cup of the reserved pasta water. Cook on medium-high, until the pasta is coated (if necessary, gradually add more pasta water to ensure the pasta is thoroughly coated). Turn off the heat and stir in mascarpone cheese. Season with salt and pepper to taste. Serve immediately and garnish with feta cheese.

This dish is not only satisfying but also a great crowd pleaser! We’re loving these al Fresco Chicken Sausages, and although a change from the traditional pork sausages, we’re in no way sacrificing flavor! Check out al Fresco’s selection of pre-cooked chicken sausages to help make it easy to create meals that your family can enjoy.

I hope you get a chance to make this recipe. If you do, make sure to tag me and let me know what you think.


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