Italian Sausage and Rapini Pasta
This pasta is the bee’s knees guys. The hearty salsiccia adds a satisfying richness, perfectly balanced by the earthy bitterness of the rapini. It's a simple yet comforting dish that is so special.
Ingredients
- 150 g rapini, chopped, about ½ a large bunch
- 225 g orecchiette pasta
- olive oil
- 225 g Italian sausage
- salt and pepper
- 115 g butter
- 40 g grated parmesan cheese
- red chili flakes
Instructions
- Chop the rapini into 1" pieces, then blanch in a large pot of well salted boiling water for 30 seconds. Use a spider strainer to scoop into a paper towel lined bowl and set aside.
- Cook the orecchiette pasta in the same water you blanched the rapini in until desired doneness. Reserve 1 cup of pasta water and strain the pasta. Toss in a little bit of oil and set aside.
- In a large non-stick pan over medium-high, heat olive oil and cook the Italian sausage until browned and well crumbled. Add in the rapini and sauté for another minute.
- Over medium low heat, pour in the reserved pasta water and add drained, cooked orecchiette to the pan. Stir in butter and toss until melted and emulsified.
- Kill the heat and add in grated parmesan. Toss to combine.
- Plate up and garnish with a sprinkle of additional parmesan, some cracked black pepper, and a sprinkle of red chili flakes.
Notes
Equipment:
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