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Orecchiette with Sausage and Rapini 💚 This is an Italian classic and one of my all-time favourite pasta dishes! See recipe below.
Ingredients:
1 package (400g) David Rocco Orecchiette Pasta
1 bunch rapini, trimmed, cleaned, and cut into thirds
3 tbsp extra-virgin olive oil, extra for drizzling
1 tsp chilli flakes
1 tsp salt
1 cup freshly grated Parmigiano Reggiano
For the sausage:
2 pork sausages, casings removed
3 tbsp extra-virgin olive oil
2 garlic cloves, sliced
1 red chilli, sliced
1/4 cup dry white wine
Start by cooking the sausage. In a large pan, add olive oil, garlic, chilli, and the sausages. Sauté and break up the sausages with a wooden spoon. Cook until the sausage is browned. Remove and set aside.
In a pot of boiling salted water, cook pasta until just shy of al dente.
While the pasta is cooking, cook the rapini using the same pan as the sausages. Add olive oil, chilli flakes, rapini, and a ladle of pasta water. Cover with a lid and let it cook for 2-3 minutes. Then, add salt and the cooked sausages, and stir. Add in the pasta when it’s ready, stirring and tossing until all the ingredients are mixed well. Turn off the heat and add grated Parmigiano Reggiano, and mix. Plate and finish with more Parmigiano Reggiano and a drizzle of olive oil. Enjoy!
Serves 4-6 people