Sausage and Rapini Pasta
A delightful Italian-inspired pasta dish combining savory sausage with bitter rapini and perfectly cooked pasta, topped with a sprinkle of parmesan cheese.
Nutrition
Calories: 550cal
Carbohydrate: 55g
Protein: 26g
Fat: 25g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 12 oz pasta (such as penne or rigatoni)
- 1 lb Italian sausage, casings removed
- 1 bunch rapini (broccoli rabe), trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, in a large skillet over medium heat, add 1 tablespoon of olive oil. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the rapini to the skillet. Season with a pinch of salt and black pepper. Sauté the rapini for about 3-4 minutes until vibrant green and tender. If necessary, add a splash of pasta water to help cook the rapini.
- Once the pasta is al dente, drain it, reserving about 1/2 cup of pasta water. Add the drained pasta to the skillet with the rapini and cooked sausage. Toss everything together over low heat, adding a little reserved pasta water to help the ingredients combine.
- Stir in half of the grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, with the remaining Parmesan cheese sprinkled on top.
