Rapini and Sausage Orcchiette

    Rapini and Sausage Orcchiette

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    About this recipe: Rapini, also known as broccoli rabe, is combined with orecchiette pasta, spicy Italian sausage and good olive oil in this rustic dish.

    Serves: 6 

    • 450g orecchiette pasta
    • 2 bunches rapini, trimmed and chopped
    • 4 tablespoons extra-virgin olive oil
    • 650g spicy Italian sausage
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon onion salt
    • 1/2 teaspoon garlic granules
    • 1 pinch ground black pepper
    • 75g sliced black olives

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

    1. Fill a large pan with lightly salted water and bring to the boil over high heat. Stir in the orcchiette and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still al dente, about 12 minutes. Drain well.
    2. At the same time, bring another large pan of lightly salted water to the boil. Stir in the rapini, and cook uncovered until tender, about 6 minutes. Drain, and return to the pan along with the orcchiette pasta.
    3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the sausage, and cook until firm turning frequently, about 5 minutes. Cut the sausage into 1-2cm pieces, and sprinkle with the minced garlic, salt, onion salt, garlic granules and black pepper. Cook until the sausage is no longer pink in the centre, and beginning to brown on the cut sides, about 5 minutes more. Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.

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