Orecchiette with Sausage and Rapini

By teresafu

Ingredients

• 1 pound package orecchiette
• 3 tbsp. olive oil
• 2 shallots, sliced
• 4 Italian sausages, mild or hot, casing removed
• 1 head rapini, roughly chopped and blanched
• Parmesan cheese, freshly grated or shaved, to taste
• Salt and freshly ground pepper, to taste

Details

Servings 4
Adapted from cbc.ca

Preparation

Step 1

Bring large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.

Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and cook until they start to soften, about 2 to 3 minutes.

Add sausage meat and fry until meat is golden brown, about 8 to 10 minutes. Add blanched rapini. Sauté until meat is cooked through and rapini is tender, about 3 to 5 minutes.

Add drained pasta to skillet and toss to combine. If needed, add a little of the pasta water, to loosen the mixture. Season with salt and pepper and finish with grated or shaved Parmesan cheese.