Recipe courtesy of Michael's Back Door and Head Chef Giuseppe Rago
Visit them at michaelsbackdoor.com or call 905-822-5751
1 bunch chopped rapini
400 grams Orecchiette pasta
2 sliced Italian sausages (cooked or grilled)
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/4 cup sliced fresh basil
Parmigiano Reggiano
1
Blanch the rapini in salted boiling water
2
Remove the rapini when water comes to a boil (approx. 2 minutes)
3
In the same water, cook the pasta for approx. 12 minutes
4
Strain the pasta, but set aside 1/2 cup of pasta water for later
5
Sauté the garlic in olive oil taking care not to burn
6
Add the pasta, rapini, cooked sausage, and salt and pepper to taste
7
Add the pasta water slowly, stirring constantly
8
Add parmigiano cheese
9
Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano
CategoryDinner
Ingredients
1 bunch chopped rapini
400 grams Orecchiette pasta
2 sliced Italian sausages (cooked or grilled)
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/4 cup sliced fresh basil
Parmigiano Reggiano
