Ingredients

The following ingredients have 2 Servings
  • 2-3 tablespoons extra virgin olive oil
  • 12 ounces Hot Italian pork sausage (casings discarded)
  • ¾ teaspoon dried red pepper flakes
  • 3-4 garlic cloves (finely minced)
  • 1 large bunch rapini (broccoli rabe) (roughly chopped)
  • ¾ lb (12 oz) dried pasta
  • finely grated Parmigiano-Reggiano cheese

Instruction

  • Bring large pot of salted water to boil for the pasta.
  • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the sausage and red pepper flakes. Using a wooden spoon, break the meat apart into bite size pieces and cook until browned. Add the garlic and cook, stirring constantly, for a minute or so or until fragrant.
  • Add the chopped chopped rapini and a splash of water. Place over medium-low heat, cover the pan, and allow the greens to wilt. Stir every few minutes. Season to taste with salt and pepper.
  • Boil the pasta until al dente and drain in a colander, reserving 1 cup of the starchy cooking water. Toss the pasta into the skillet with the rapini sausage mixture and toss to coat, adding a splash of pasta water as needed. Serve and top with finely grated parmigiano-reggiano cheese.