Italian Pasta Recipes




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.







  • 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)




  • 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).

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