Spicy Sausage with Rapini Pasta

    Spicy Sausage with Rapini Pasta

    (37)
    2saves
    35min


    34 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.

    Ingredients

    Rapini is also known as broccoli rabe. If unavailable, use another hearty green, such as kale.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (37)

    by
    26

    In my small towns, they never heard of broccoli rabe. So I used broccoli. The flavors of this dish are wonderful - the richness of the artichoke with the slight sweetness of the roasted red peppers and the saltiness of the sausage... very nice. The broccoli gives it a nice contrasting color, too, making it very pretty. It helps, too, that I could serve it in one of my favorite pottery dishes. The only difference I made besides the broccoli rabe was I used fresh Romano cheese as that is what I have open. My husband and son gave it a four but I give it the full five! I will definitely make this again - especially when I have guests over. It's pretty, simple and delicious!  -  29 Mar 2009  (Review from Allrecipes US | Canada)

    by
    22

    We used regular broccoli instead of the rabe and regular white onions sauteed instead of the shallots (just had to use what I had). It was great! It was a nice change from the regular old thing. Many recipes are boring, and I find I have to play with recipes to make them more interesting. Not with this recipe though, the spicy sausage and other ingredients are all you need for full flavor.  -  10 Apr 2009  (Review from Allrecipes US | Canada)

    by
    18

    We all really enjoyed this recipe. I used regular broccoli, one fresh red pepper that I sauteed (in butter) before adding pre-cooked link style hot Italian sausage. I also used tri-colored spiral pasta since that was all I had. It was nice having a pasta that wasn't heavy on seasonings or sauce, but still had a great flavor.  -  19 Jun 2009  (Review from Allrecipes US | Canada)

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