Orecchiette with Sausage and Rapini
Orecchiette with Sausage and Rapini
Ingredients
- 3/4 lb (375 g) orecchiette (small ear-shaped pasta)
- 3/4 lb (375 g) spicy Italian sausage meat (about 4 sausages)
- 5 cloves garlic, chopped
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 3 tablespoons (45 ml) olive oil
- 4 plum tomatoes, diced
- 1 cup (250 ml) red wine
- 1 bunch rapini, trimmed and cut into 1-inch (2.5-cm) lengths
- 1 cup (250 ml) grated Parmigiano-Reggiano
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain. Coat lightly with olive oil. Set aside.
- Meanwhile, in a large skillet, brown the sausage meat, garlic and hot pepper flakes in the oil, breaking up the meat into small pieces. Add the tomatoes and cook, stirring frequently, until all the liquid has evaporated. Add the wine and rapini and continue cooking until the rapini is tender. Add the pasta and cheese and heat through. Adjust the seasoning.
- Serve in wide, shallow bowls.
Orecchiette with Sausage and Rapini