Sausage and Rapini Pasta

The pasta that made me fall in love with rapini (aka broccoli rabe)! If you, like me, once characterized rapini as too bitter and difficult to chew, this recipe is my plea for you to give it a second chance. 

Equipment

To make my sausage and rapini pasta at home, here's what you need: 

• large pot
• large pan
• chef's knife
• wooden spoon
• strainer
• measuring cup
• cheese grater

Note: check the recipe card below for a full list of ingredients and instructions to make the recipe! 

Cooking Tips

1. Can't find sausage meat? Just buy sausages and remove the casing yourself. Simply cut a slit down the length of the sausage and peal back the thin outer layer to reveal the sausage meat within. Discard the casing and happy cooking!
2. Don't have sherry vinegar? Substitute sherry vinegar for red wine vinegar, wine or broth (in order of preference). Pasta water will also work in a pinch. 
3. Season your pasta water generously! Don't be afraid of adding too much salt, it's very hard to do when seasoning pasta water. The best way to know if your water is seasoned enough, is to taste it. The water should be salty like the ocean. 
4. Serve it with...cheesy tomato galette or grilled vegetable salad. 

Sausage and Rapini Pasta

If you thought you didn't like rapini, this one's for you!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 mild Italian pork sausages about 500g
• 3 garlic cloves
• 4 cups chopped rapini florets about 2 bunches
• 1 tablespoon chili flakes
• 3 tablespoon sherry vinegar or red wine vinegar
• 400 g orecchiette
• ½ cup grated parmesan
• Salt I'm using Diamond Crystal
• Cracked black pepper

Method

 

1. Bring a large pot of salty water to boil. Meanwhile, thinly slice 3 garlic cloves, remove and discard the casings from 4 sausages and roughly chop enough rapini to fill 4 cups.
2. Heat a large sauce pan on medium-low heat. Once hot, add enough oil to generously coat the bottom of the pan (about 3-4 tbsp). Add sliced garlic and let sizzle until your kitchen smells garlicky, about 2 minutes.
3. Break up the sausage meat into bite-sized pieces and transfer to the pan. Let brown on one side, about 5 minutes, then flip and use a wooden spoon to break the sausage into smaller, dime-sized pieces. Let cook until ⅓ of the meat is brown and caramelized.
4. By now your water should be boiling. Add pasta and cook to al dente by following package instructions. In the last 3 minutes of pasta cook time, add chopped rapini and let cook until the rapini is bright green and the pasta is cooked. Once done, reserve 2 cups of water and drain the rest.
5. Back in the pan, add 1 tablespoon chili flakes and a pinch of salt, then deglaze with 3 tablespoon sherry vinegar. Scrape the bottom of the pan with your spoon to release any brown bits stuck at the bottom. Turn heat to low and let it hangout while the pasta finishes.
6. Transfer the cooked pasta and rapini to the pan. Add ½ cup pasta water and stir on low heat. Stir in parmesan, adding more pasta water as needed until a glossy sauce coats every noodle. Finish with fresh cracked black pepper.