Orecchietta with Rapini and Sausage

In this Orecchietta with Rapini and Sausage recipe you can use sweet or hot Italian sausage. Which every you prefer.

Serves 4 people.

INGREDIENTS

• 1 pound of Orecchietta or Farfalle or Penne pasta

• 1 pound of rapini, trimmed and chopped

• 1 pound of sweet Italian sausage

• 1 bunch of long green onions

• 2 cloves of garlic

• 3 Tbls of extra-virgin olive oil

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1 tsp of red pepper flakes

• 1/4 cup of fresh grated Pecorino-Romano cheese

  PREPARATION

• Cut the sausage on diagonally into 1 inch pieces.

• Trim around a half inch off the bottom of the rapini, wash thoroughly and chop.

• In 5 quarts of salted boiling water blanch the rapini for 3 minutes. Remove the rapini and place in an ice bath.

• Cook the orecchietta in the same water until al dente. Around 8 minutes.

• In a large skillet cook the sausage until they are brown.

• Remove the sausage from the skillet and set aside.

• Add the olive oil to the pan and saute the onions, garlic and red pepper for 2 minutes.

• Add the rapini and saute for another 2 minutes.

• Add the sausage for 5 more minutes.

• Season with salt and pepper

• In a large serving bowl mix together the orecchietta and sausage.

  Serve with the Pecorino-Romano cheese.

  http://www.great-chicago-italian-recipes.com/orecchietta_with_rapini_and_sausage.html