This pasta is a go to when I want a quick meal. It's a full meal in a bowl, and can also feature different veggies to highlight what's in season. See the videos on to make it on @notnonnaskitchen Instagram!
Ingredients
2 Spicy Italian Sausages (~0.5lbs)
1 bunch Rapini
1/2 cup grated Parmigiano Reggiano
4 cups Orecchiette Pasta, cooked, with pasta water reserved
Equipment
10" Sauté Pan with lid
Pot for cooking pasta
Directions
1. Set the sauté pan over a burner set to medium high. Cut a slit down the length of each sausage, and empty the insides into the hot saute pan, breaking it up into chunks with a spoon.
2. While the sausage cooks, wash the rapini and trim the ends. Chop it into 1/2" or 1 cm pieces. Start boiling a pot of water which will later be used to cook the pasta.
3. Once the sausage is browned, remove to a dish, leaving behind the fat. Add the rapini to the same pan you just used to make the sausage, and put the lid on. Every 5 minutes, redistribute the rapini so the ones on the bottom do not burn. Allow it to cook until it has wilted down and is very soft (about 15 minutes)
4. Once your pot of water is boiling, salt it well and add in the orecchiette (or whatever pasta you chose). Cook to 1 minute less than the instructions on the pasta box, as the pasta will finish cooking in the pan.
5. When the rapini is very wilted, remove the lid, add back the sausage and the 1/2 cup of parmigiano reggiano. Add in about 1 cup of the water from the orecchiette (pasta water) and stir until the cheese is dissolved.
6. Add in the orecchiette, stir to combine. Continue stirring until the pasta is cooked to your liking. Add salt and pepper to taste.
Buon Appetito!
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