Orecchiette Con Salsiccia e Rapini

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Orecchiette Con Salsiccia e Rapini calories by ingredient


Introduction

from Megan Headly www.beyondtheflavor.com from Megan Headly www.beyondtheflavor.com
Number of Servings: 6

Ingredients

    3 T. Extra Virgin Olive Oil
    1 lb. Spicy Italian Bulk Sausage
    Kosher salt (to taste)
    1.5 lb. Rapini (Broccoli Rabe)
    1 lb. dried Orecchiette
    Zest of two Lemons
    1/3 cup Mascarpone
    Parmigiano-Reggiano

Directions

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.