Italian Sausage and Rapini Pasta

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Italian Sausage and Rapini Pasta

INGREDIENTS:

• 150g (about ½ a large bunch) chopped rapini

• 225g (2 2/3c) orecchiette pasta

• Olive oil

• 225g (1/2lb) Italian sausage

• Salt and pepper

• 115g (1 stick) butter

• 40g (1/3c) grated Parmesan cheese

• Red chili flakes

INSTRUCTIONS:

1. Chop 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 paper towel lined bowl and set aside.

2. Cook orecchiette pasta according to package instructions. Drain, reserving some pasta water.

3. In a large non-stick pan over medium-high, heat olive oil and cook Italian sausage until browned and crumbled.

4. Add blanched rapini back into the pan and sauté for a minute.

5. Pour in about a cup of pasta water and add drained, cooked orecchiette to the pan. Stir in butter and toss until melted and emulsified.

6. Off the heat, add grated parm, toss to combine.

7. Plate up and garnish with a sprinkle of additional parmesan, some cracked black pepper, and a sprinkle of red chili flakes.