Orecchiette with Rapini, Olives, Sun-Dried Tomatoes & Sausage
A warming pasta entree that’s a great match for wintry weather! Can easily be made vegetarian by swapping in beans for the sausage.
Prep Time: 35-45 minutes
WHAT YOU NEED:
1 bunch (about 1 lb.) rapini (broccoli rabe), cut crosswise into 2-inch pieces
1/2 lb. uncooked sweet or hot Italian sausage, outer casings removed
1 lb. shaped pasta (orecchiette, rigatoni or penne)
4 Tbsp. olive oil
3 cloves garlic, sliced
1/4 cup sliced Calamata olives
1/4 cup chopped oil-packed sun-dried tomatoes
2 tsp. dried Italian herbs (oregano, basil, parsley)
1/2 tsp. red pepper flakes (optional or to taste)
1/2 tsp. salt (optional or to taste)
1/2 cup reserved hot pasta cooking water
Parmesan cheese, grated
MAKING IT:
Bring a large pot of salted water to a boil over high heat. Once boiling, add rapini. Cook uncovered until bright green and stems are tender but not mushy, about 3-5 minutes. Remove rapini from the pot using tongs and drain in a colander; set rapini aside. Cover pot so water stays hot for cooking pasta (it is fine if the water is slightly green!)
In a large skillet over medium heat, add 2 tablespoons olive oil. When oil is hot, add sausage and cook until brown, about 10 minutes (as it cooks, break sausage into smaller pieces with a spoon). Transfer sausage to a plate.
Bring water to a full boil again. Cook pasta al dente, according to package directions.
While pasta cooks, heat skillet again over medium heat; add remaining 2 tablespoons of olive oil. Sauté garlic slices until they are fragrant, about 2-3 minutes (do not brown the garlic). Just before pasta is finished cooking, add to the skillet: cooked broccoli rabe, cooked sausage, olives, sun-dried tomatoes, herbs, pepper flakes and salt. Stir until mixture is warmed through.
Drain pasta, reserving about ½ cup hot pasta water. Add drained pasta to the skillet. Add ¼ - ½ cup of the reserved pasta water to the skillet. Cook everything for about 2 minutes over medium-high heat, stirring constantly, until sauce thickens slightly. Sprinkle with cheese and serve immediately. Serves 4 - 6.
NUTRITION:
Nutrition Information per serving (1/6 recipe): 440 Calories; 15g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 10mg Chol; 320mg Sodium; 62g Total Carb; (5g Fiber; 3g Total Sugars; 0g Added Sugars); 17g Protein; 15% DV Iron; 10% DV Potassium; 25% DV Vitamin C
TIPS:
To make this recipe vegetarian, swapped in a can of drained and rinsed cannellini beans (or any bean!) for the sausage; add beans near the end when mixing everything together in the skillet.
Regular broccoli can be substituted for rapini; cut into individual florets and cut stalks into ½-inch slices (use vegetable peeler to remove any tough outer skin on stalks); cook broccoli until tender but not mushy.
