This recipe for Orecchiette Pasta with Sausage and Rapini reminds me of a time I visited Niagara-on-the-lake. Such a simple and elegant dish with simple ingredients and ready in no time at all to curb your family's hunger.
If you like rapini or broccoli rabe then you have to try this recipe for Simple Garlic Sauteed Rapini!
Try my other pasta dishes like Creamy Burrata Pasta, Baked Ziti, or my recipe for Spaghetti and Mussels.
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Make this recipe for Orecchiette Pasta with Sausage and Rapini anytime of the year. Source your rapini from your local market.
Orecchiette Pasta might be challenging to find. If you can't find this type of pasta, use penne pasta or rigatoni pasta.
If you like pasta, then you'll love some of my other pasta dishes like Rigatoni al Forno or Pasta alla Norma.
Here's Why You'll Like this Dish
- quick and easy to make
- the salty taste of the sausage pairs well with the bitterness of the rapini
- hearty meal covering all the food groups
- flavor that everyone will enjoy
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Here's Why You'll Love this Dish
- Easy to make with simple ingredients
- Ready in 30 minutes or less
- Tastes great and your family will love it
Ingredients
For this Orecchiette Pasta with Rapini you'll need rapini, olive oil, garlic pork sausage, bell peppers, pasta, parmesan cheese, vegetable stock and seasoning.
How to Make Pasta with Sausage and Rapini
Wash rapini and cut off the bottom part of the stem. Remove some of the excess leaves.
Steam or parboil the rapini. Set aside.
Remove meat from the sausage casing.
In a large skillet, sauté garlic in olive oil. Add sausage chunks and cook until sausage is cooked.
Add rapini, sliced peppers and vegetable broth. Reduce heat to a simmer until the rapini and peppers are wilted.
Cook orecchiette pasta according to manufacturers instructions. Add salt to taste.
Using a spider spoon, scoop al dente pasta into skillet with rapini and sausage. Mix well.
Storage: Orecchiette Pasta with Sausage and Rapini stores well in an air tight container in the fridge for 3 to 4 days.
Re-heat in a skillet over the stove top for best results.
Meal Prep Tips
Remove the meet from the sausage by squeezing it out of the casing.
If previously frozen, you can also score the sausage down the middle and remove the casing when the sausage is partially thawed out.
Substitutions and Variations
A few ideas you may want to consider:
- Sausage - instead of pork sausage, use chicken or turkey sausage
- Greens - use another vegetable instead of rapini, like broccoli
- Gluten Free - use gluten free pasta to make this dish gluten free.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Rapini has a slightly bitter taste. The more you sauté rapini, the less bitter it gets.
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Recipe Details
Orecchiette Pasta with Sausage and Rapini
https://easyhomemaderecipes.caIngredients
- 1 bundle rapini
- 3 tbsp olive oil
- 1 clove garlic
- 20 oz pork sausage 4 sausages
- 2.5 oz red bell pepper 1 pepper
- 15.5 oz orecchiette pasta
- 2 oz parmesan cheese
- ½ cup vegetable stock
- salt and pepper
Instructions
- Wash rapini and cut off the bottom part of the stem. Remove some of the excess leaves. Steam or parboil the rapini. Set aside.
- Remove meat from the sausage casing.
- In a large skillet, sauté garlic in olive oil. Add sausage chunks and cook until sausage is cooked. Add rapini, sliced peppers and vegetable broth. Reduce heat to a simmer until the rapini and peppers are wilted.
- Cook orecchiette pasta according to manufacturers instructions. Add salt to taste.
- Using a spider spoon, scoop al dente pasta into skillet with rapini and sausage. Mix well.
- Serve immediately topped with parmesan cheese.
Notes
Meal Prep Tips
Remove the meet from the sausage by squeezing it out of the casing. If previously frozen, you can also score the sausage down the middle and remove the casing when the sausage is partially thawed out.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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