How to Make ORECCHIETTE WITH SAUSAGE & RAPINI

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In this Orecchietta with Rapini and Sausage recipe you can use sweet or hot Italian sausage.

Which every you prefer. Sometimes I like to use a sweet sausage with a little red pepper flakes sautéed in the rapini.

 

 

 

SERVINGS:4

INGREDIENTS

 

• 1 pound of orecchiette or penne pasta
• 1 pound of rapini, trimmed and chopped
• 1 pound of sweet Italian sausage
• 1 bunch of long green onions
• 2 cloves of garlic
• 3 tbsp of extra-virgin olive oil
• 1/2 tsp of salt
• 1/2 tsp of fresh ground black pepper
• 1 tsp of red pepper flakes
• 1/4 cup of fresh grated Pecorino-Romano cheese (optional)

   

  PREPARATION

   

• Cut the sausage on diagonally into 1 inch pieces.
• Trim around a half inch off the bottom of the rapini, wash thoroughly and chop.
• In 5 quarts of salted boiling water blanch the rapini for 3 minutes. Remove the rapini and place in an ice bath.
• Cook the orecchietta in the same water until al dente. Around 8 minutes.
• In a large skillet cook the sausage until they are brown.
• Remove the sausage from the skillet and set aside.
• Add the olive oil to the pan and saute the onions, garlic and red pepper for 2 minutes.
• Add the rapini and saute for another 2 minutes.
• Add the sausage for 5 more minutes.
• Season with salt and pepper
• In a large serving bowl mix together the orecchietta and sausage. 

  Serve with the Pecorino-Romano cheese (optional).