Orecchiette With Sausage And Rabe Recipe
Sweet Italian sausage, rapini, garlic red pepper flakes, white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Orecchiette
In a large pot of salted boiling water, cook the orecchiette according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Rapini
While the pasta is cooking, trim the ends of the rapini and blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- 3
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and add it to the skillet. Cook, breaking it apart, until browned and cooked through, about 5-7 minutes.
- 4
Add Garlic and Spices
Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant.
- 5
Deglaze with Wine
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 5 minutes until reduced slightly.
- 6
Combine Ingredients
Add the blanched rapini and cooked orecchiette to the skillet. Toss everything together, seasoning with salt and black pepper to taste. Cook for an additional 2-3 minutes to heat through.
- 7
Serve
Serve the orecchiette hot, topped with freshly grated parmesan cheese if desired.
