
15 mins
15 mins
Serves 6
Orecchiette with Sausage and Rapini
Ingredients
- 450 g (16 oz) Italpasta Artisan Orecchiette
- 3 tbsp (45 mL) olive oil
- 1 lb (454 g) sweet or hot Italian sausages, casings removed and crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 2 small bunches rapini, trimmed and chopped
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) low-sodium chicken broth
- 1 cup (250 mL) grated Parmesan cheese, divided
Instructions
- Cook orecchiette according to package directions. Reserve ½ cup (125 mL) pasta water. Drain orecchiette.
- Meanwhile, in large skillet set over medium heat, heat oil. Add sausage, onion, and garlic; cook, stirring occasionally, for 4 to 6 minutes or until browned and slightly crispy. Add rapini, salt and pepper; cook, stirring occasionally, for 2 to 3 minutes or until wilted.
- Increase heat to medium-high heat and stir in broth, scraping any stuck-on bits from the pan, and reduce slightly, about 1 minute.
- Add orecchiette, reserved pasta water and 1/2 cup (125 mL) Parmesan; cook, stirring, for 2 to 3 minutes or until sauce has thickened slightly.
- Remove from heat and garnish with remaining Parmesan.
Tips
Tip: Garnish also with chopped fresh basil or parsley if desired.
Nutritional Analysis
Calories: 570kcalCarbohydrates: 63gProtein: 27gFat: 24gSaturated Fat: 8gCholesterol: 35mgSodium: 960mgFiber: 4gSugar: 4g