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!
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.
Serving: 1serving, Calories: 631kcal, Carbohydrates: 90g, Protein: 26g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 25mg, Sodium: 342mg, Fiber: 11g, Sugar: 3g