About this recipe:A wonderfully tasting, quick and easy Italian-inspired pasta dish. Pasta is tossed with sauteed sausagemeat, marinated artichokes, roasted red pepper and freshly grated Parmesan. Serve with a side salad, if desired.
1 bunch rapini, ends trimmed, cut into 5cm pieces
350g bow tie (farfalle) pasta
450g spicy fresh Italian sausages, casings removed
5 cloves garlic, crushed
1 shallot, chopped
2/3 (280g) jar marinated artichoke hearts, drained and quartered
2 roasted red peppers, sliced
80g freshly grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Blanch rapini for 1 minute, then remove with tongs and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 250ml of the pasta water.
Meanwhile, brown the sausagemeat in a large frying pan over medium-high heat. When the sausagemeat has nearly cooked through, drain off the excess fat and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add rapini, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese and enough pasta water to moisten.
Rapini is also known as broccoli rabe. If unavailable, use another hearty green, such as kale.