Orecchietta with Rapini and Sausage

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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.


  • 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


  • 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.