Pasta with Rapini and Hot Italian Sausage
This simple pasta with rapini and hot Italian sausage can be prepared in less than 30 minutes and is perfect for weeknight dinners!
Several weeks ago, Connor’s family took us out to a popular restaurant in Arlington called Tallula. An appetizer of homemade cavatelli pasta with escarole, chili flakes, and locally sourced veal sausage immediately caught my eye.
It arrived at the table piping hot garnished with Parmigiano-reggiano shavings.
While I enjoyed it tremendously, I also happily came to the conclusion once I had devoured the whole plate, that this was exactly the type of dish I could easily recreate at home for an easy, satisfying dinner any day of the week.
Though I wasn’t able to find escarole, I substituted with rapini (otherwise known as Broccoli rabe), which is another similar bitter green. All the other components of the dish, pasta, hot pepper flakes, olive oil, Parmigiano-Reggiano, and garlic, were readily available in my pantry at home.
This pasta was quick, easy, satisfying, and exactly how I remembered it!
Pasta with Rapini and Hot Italian Sausage
Ingredients
- 2-3 tablespoons extra virgin olive oil
- 12 ounces Hot Italian pork sausage casings discarded
- ¾ teaspoon dried red pepper flakes
- 3-4 garlic cloves finely minced
- 1 large bunch rapini (broccoli rabe) roughly chopped
- ¾ lb (12 oz) dried pasta
- finely grated Parmigiano-Reggiano cheese
Instructions
- Bring large pot of salted water to boil for the pasta.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the sausage and red pepper flakes. Using a wooden spoon, break the meat apart into bite size pieces and cook until browned. Add the garlic and cook, stirring constantly, for a minute or so or until fragrant.
- Add the chopped chopped rapini and a splash of water. Place over medium-low heat, cover the pan, and allow the greens to wilt. Stir every few minutes. Season to taste with salt and pepper.
- Boil the pasta until al dente and drain in a colander, reserving 1 cup of the starchy cooking water. Toss the pasta into the skillet with the rapini sausage mixture and toss to coat, adding a splash of pasta water as needed. Serve and top with finely grated parmigiano-reggiano cheese.
11 Comments on “Pasta with Rapini and Hot Italian Sausage”
You can never do wrong with more Parmigiano-Reggiano. That is my motto in life 😉
This is one of my favorite dishes lately, its really easy to put together but has so much flavor.
I love sausage with pasta. Of course, I think I will be doubling the cheese proportion (more than just for garnishing…) No need to go to the resto…Perfect dish!
That really looks good and thanks for the ideas about ‘borrowing’ flavor combinations. I will have to leave a bigger tip next time I find a recipe to recreate. I am sure I will pester the waiter until he just writes it down for me 🙂 Thanks for the tip about the Arlington restaurant. We’re down in Fredericksburg but always love to try something new when in the city. Thanks!
So good. I loved the sausage I picked up at the local farmers market too. I have to say, that kinda made the meal. Thank you!!
Not difficult at all–comes together in the time it takes to boil the pasta. Thanks!
It’s a classic combination! I don’t know why its taken me so long to finally make it. Definitely going to become a regular in my kitchen. Thanks Maggie!
Thanks so much! Your recipes look delicious. Thanks for visiting and saying hi!
Love the combo of spicy sausage, broccoli rabe and parmesan cheese. They will forever be delicious together. I also love recreating dishes at home. Job well done I’d say 🙂
Wow, that looks amazing! And not too difficult. Thanks for sharing!
This sounds delicious — pasta with sausage is my fav!
your chiocciole looks delicious. Great photos. love your blog.