Orecchiette with Sausage and Rapini

Name: Orecchiette with Sausage and Rapini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) orecchiette (small ear-shaped pasta); 3/4 lb (375 g) spicy Italian sausage meat (about 4 sausages); 5 cloves garlic, chopped; 1/2 teaspoon (2.5 ml) hot pepper flakes; 3 tablespoons (45 ml) olive oil; 4 plum tomatoes, diced; 1 cup (250 ml) red wine; 1 bunch rapini, trimmed and cut into 1-inch (2.5-cm) lengths; 1 cup (250 ml) grated Parmigiano-Reggiano

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Preparation 10 min
Cooking 20 min
Servings 4

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Ingredients

- 3/4 lb (375 g) orecchiette (small ear-shaped pasta)
- 3/4 lb (375 g) spicy Italian sausage meat (about 4 sausages)
- 5 cloves garlic, chopped
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 3 tablespoons (45 ml) olive oil
- 4 plum tomatoes, diced
- 1 cup (250 ml) red wine
- 1 bunch rapini, trimmed and cut into 1-inch (2.5-cm) lengths
- 1 cup (250 ml) grated Parmigiano-Reggiano

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Drain. Coat lightly with olive oil. Set aside.
- Meanwhile, in a large skillet, brown the sausage meat, garlic and hot pepper flakes in the oil, breaking up the meat into small pieces. Add the tomatoes and cook, stirring frequently, until all the liquid has evaporated. Add the wine and rapini and continue cooking until the rapini is tender. Add the pasta and cheese and heat through. Adjust the seasoning.
- Serve in wide, shallow bowls.

Orecchiette with Sausage and Rapini

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