Sausage And Rapini Recipe

Time30m

Serves4

Fennel sausage, rapini, fresh mozzarella and Parmigiano sprinkled with chili flakes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Remove the casing from the fennel sausage and break it into bite-sized pieces. Rinse the rapini under cold water and trim off the tough ends. Mince the garlic cloves.
2
Prepare the Cheeses
Tear the fresh mozzarella into small chunks and grate the Parmigiano-Reggiano cheese.

3
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the pieces of fennel sausage and cook until browned, about 5-7 minutes, stirring occasionally.
4
Add Garlic and Rapini
Once the sausage is browned, add the minced garlic and cook for another 1 minute until fragrant. Then, add the rapini to the skillet. Season with salt and black pepper, and sauté for about 4-5 minutes until the rapini is tender.
5
Combine with Cheeses
Remove the skillet from heat and stir in the chunks of fresh mozzarella and half of the grated Parmigiano-Reggiano. Mix well until the cheese starts to melt and combine with the sausage and rapini.
6
Serve
Transfer the mixture to a serving dish, sprinkle the remaining Parmigiano-Reggiano on top, and finish with a sprinkle of red chili flakes for added heat.