Orecchiette Con Salsiccia e Rapini
- Number of Servings: 6
Ingredients
3 T. Extra Virgin Olive Oil1 lb. Spicy Italian Bulk SausageKosher salt (to taste)1.5 lb. Rapini (Broccoli Rabe)1 lb. dried OrecchietteZest of two Lemons1/3 cup Mascarpone Parmigiano-Reggiano
Fill a large pot with water and bring to a boil.
In a high-sided saute pan or dutch over, heat olive oil over medium heat. Add sausage, breaking it up with a wooden spoon. Season with salt and cook until well-browned, about 10 minutes.
Chop rapini into inch-long pieces, rinse well, and add to browned sausage. Season with kosher salt and cook until tender but still bright green, about 5 minutes. Reduce heat to low.
Using microplane, zest lemons and set aside.
When the pasta water is at a rolling boil, add a handful of kosher salt and then add the paste, stirring occasionally, until al dente (usually a minute or two shy of the cooking time indicated on the package). Scoop out and reserve a cup of cooking water.
Drain the pasta and add it to the sausage and rapini.
Add a touch of cooking water to the mascarpone to thin it out. Add it to pasta along with the lemon zest. Stir to combine, adding more cooking water if necessary, along with salt to taste,
Transfer to a serving bowl, and top with big shavings of Parmigiano-Reggiano.
Makes 6 servings.
Serving Size: 1/6 recipe
Number of Servings: 6
Recipe submitted by SparkPeople user GERRYD8784.
In a high-sided saute pan or dutch over, heat olive oil over medium heat. Add sausage, breaking it up with a wooden spoon. Season with salt and cook until well-browned, about 10 minutes.
Chop rapini into inch-long pieces, rinse well, and add to browned sausage. Season with kosher salt and cook until tender but still bright green, about 5 minutes. Reduce heat to low.
Using microplane, zest lemons and set aside.
When the pasta water is at a rolling boil, add a handful of kosher salt and then add the paste, stirring occasionally, until al dente (usually a minute or two shy of the cooking time indicated on the package). Scoop out and reserve a cup of cooking water.
Drain the pasta and add it to the sausage and rapini.
Add a touch of cooking water to the mascarpone to thin it out. Add it to pasta along with the lemon zest. Stir to combine, adding more cooking water if necessary, along with salt to taste,
Transfer to a serving bowl, and top with big shavings of Parmigiano-Reggiano.
Makes 6 servings.
Serving Size: 1/6 recipe
Number of Servings: 6
Recipe submitted by SparkPeople user GERRYD8784.
Nutritional Info Amount Per Serving
- Calories: 606.2
- Total Fat: 29.1 g
- Cholesterol: 71.0 mg
- Sodium: 741.8 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 6.7 g
- Protein: 25.7 g
Member Reviews