Recipe courtesy of Michael's Back Door and Head Chef Giuseppe Rago
Visit them at michaelsbackdoor.com or call 905-822-5751
Blanch the rapini in salted boiling water
Remove the rapini when water comes to a boil (approx. 2 minutes)
In the same water, cook the pasta for approx. 12 minutes
Strain the pasta, but set aside 1/2 cup of pasta water for later
Sauté the garlic in olive oil taking care not to burn
Add the pasta, rapini, cooked sausage, and salt and pepper to taste
Add the pasta water slowly, stirring constantly
Add parmigiano cheese
Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano
Ingredients
Directions
Blanch the rapini in salted boiling water
Remove the rapini when water comes to a boil (approx. 2 minutes)
In the same water, cook the pasta for approx. 12 minutes
Strain the pasta, but set aside 1/2 cup of pasta water for later
Sauté the garlic in olive oil taking care not to burn
Add the pasta, rapini, cooked sausage, and salt and pepper to taste
Add the pasta water slowly, stirring constantly
Add parmigiano cheese
Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano
