15 mins
15 mins
Serves 6

Orecchiette with Sausage and Rapini


Indulge in this delightful orecchiette dish that brings together the richness of Italian sausage and the earthy notes of rapini. This quick and easy recipe is perfect for busy weeknights, offering a delicious meal that’s ready in just minutes.
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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.
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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