Sausage Rapini Pasta

This is such an easy recipe, perfect when you’re hungry and want to cook something quickly after work! We use basil oil as a nice little touch, which is basically olive oil blended with basil leaves, but you can use regular olive oil as a substitute. In case you do want to make your own basil oil, you can get our very simple recipe HERE, check out step 1 of this recipe! It’s easy to make, it stores well, and it adds a lot of flavour to dishes!

Sausage Rapini Pasta

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Sausage Rapini Pasta

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 1 bunch rapini, remove tough stems, and chop
  • 1 lb (453 g) pasta (penne, shells or gemelli)
  • Olive oil
  • 1 lb spicy Italian sausage, casings removed
  • 1 white onion, finely chopped
  • 5 garlic cloves, minced
  • Chili pepper flakes
  • Salt and pepper
  • 2 tbsp basil oil (or more regular olive oil)
  • ½ lemon, juiced
  • ½ cup Parmigiano
  • ½ cup walnuts, toasted
  • ¼ cup Italian parsley, finely chopped

Directions:

  1. In a large pot of boiling salted water, cook the rapini for 3 minutes until the stalks are tender. Remove the rapini and set aside
  2. Bring the rapini’s water back to a boil and cook the pasta according to package directions. Once the pasta is cooked, reserve ½ cup of the pasta water, strain the pasta and set aside
  3. In a pan, heat olive oil over medium-high heat, cook sausage for 3 minutes, breaking apart the meat into bite size pieces with a wooden spoon. Add white onion, cook for another 3-4 minutes
  4. Stir in garlic, chili pepper flakes, and salt and pepper, and cook for an addition minute
  5. Add rapini, pasta, lemon juice and the basil oil. Stir to combine. Add up to ½ cup of the pasta water, a little at a time until the pasta is lightly coated
  6. Toss with Parmigiano and Italian parsley, if necessary, add more chilli flakes, or salt and pepper
  7. Sprinkle with toasted walnuts before serving
  8. NOTE: Click the link above for our basil oil recipe, but you can substitute it with extra virgin olive oil if it isn’t worth the trouble

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