Pasta, Ziti with Italian Sausage and Rapini

By Snook

Ingredients

• 1 bunch rapini
• 2 tablespoons extra virgin olive oil
• 1 pound Italian sausage (hot or mild)
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional) 1 pound ziti pasta
• 1/2 cup romano cheese, grated

Preparation

Step 1

1. Soak the rapini in a bowl of cold water for half an hour. Meanwhile, put a large pot of salted water on to boil and add a large pinch of salt.
2. Drain the rapini, and cut it into 2-inch pieces. Blanch the rapini in the rapidly boiling water for 3 to 4 minutes, or until crisp-but-tender. Remove the rapini from the pot with a skimmer or small sieve, and shock it in a bowl of ice water. Once it is cold, drain well. Keep the boiling water handy for the pasta.
3. Heat a wide, large pan over medium heat, and add the olive oil. If the sausage is in links, remove it from its casings. Sauté the sausage, breaking it up with a spoon as it cooks. When it begins to brown, add the garlic and red pepper flakes. Continue to sauté for about 1 minute, or until the garlic is aromatic and barely golden.
4. Cook the dried ziti in the boiling water until al dente.
5. While the noodles are cooking, add the blanched rapini to the pan with the sausage, and cook
until heated through and slightly softened.
6. When the pasta is ready, transfer it directly into the pan with the sausage and rapini. Allow some of the pasta cooking water to drip into the sauce, as well—the starchy water will add a creamy consistency to the sauce.
7. Add the grated cheese, and toss all of the ingredients until well combined. Serve hot. 