Orecchiette with Rapini and Sausage
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
Ingredients
- 1/2 pound sweet Italian sausage
- 1/4 cup Alessi Extra Virgin Olive Oil
- 3 large garlic cloves, finely minced or 2 tsp Alessi Garlic Puree
- 1-2 pounds rapini, rinsed and cut into pieces
- hot pepper flakes
- Alessi Sea Salt and Alessi Black Peppercorns
- 1 pound organic orecchiette, cooked al dente
- 2 tablespoons butter
- 1/3 cup Romano cheese, grated
Directions
Cook Italian sausage in a heavy saucepan until done. Remove and allow to cool. Slice into 1/4" thick rounds and set aside.
Drain grease from pan and add olive oil.
Saute garlic and add rapini. Cover and cook until tender, being careful not to overcook.
Add sausage, hot pepper flakes, salt, and pepper to taste. Toss well.
Add cooked, drained pasta, butter, and grated cheese. Toss and serve immediately.
*See Alessi Orecchiette package for this recipe.