Orecchiette con Rapini e Salsiccia |
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| Ingredients: | |||||||||||||||||||||||||||||
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1 pound of Orecchietta, Farfalle or Penne pasta 1 pound of rapini, trimmed and chopped 1 pound of sweet Italian sausage 1 bunch of long green onions 2 cloves of garlic 3 tablespoons of extra-virgin olive oil 1/2 teaspoon of salt 1/2 teaspoon of fresh ground black pepper 1/4 cup of fresh grated Pecorino-Romano cheese |
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| Preparation: | |||||||||||||||||||||||||||||
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Cut the sausage on diagonally into 1 inch pieces. Trim around a half inch off the bottom of the rapini, wash thoroughly and chop. In 5 quarts of salted boiling water blanch the rapini for 3 minutes. Remove the rapini and place in an ice bath. Cook the orecchiette in the same water until al dente, around 8 minutes. In a large skillet cook the sausage until they are brown. Remove the sausage from the skillet and set aside. Add the olive oil to the pan and sauté the onions, garlic and red pepper for 2 minutes. Add the rapini and sauté for another 2 minutes. Add the sausage and sauté for 5 more minutes. Season with salt and pepper In a large serving bowl mix together the orecchiette and sausage. Serve with the Pecorino-Romano cheese. |
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