Sausage and rapini pasta - 5 ingredient recipe

A classic recipe in my repertoire for several years, and with good reason! I love the simplicity of this dish that can be adapted according to our tastes. If the rapini has too strong a taste for us, replace it with broccolini. And if you want it spicier, increase the amount of chili flakes. The pasta is also a choice, I opted for conghiglie but orecchiette would be great. And you have to choose good quality sausages that are not too dense - it will make all the difference in terms of taste and texture!

Servings: 4 to 6

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients :

• 1 box (400g) of short pasta of your choice
• 2 tbsp extra virgin olive oil
• 3 Toulouse sausages (about 500g), I use Ferme Lennon
• 1 bunch rapini, coarsely chopped
• 3 large cloves of garlic, finely chopped
• 1/2 tsp chili flakes
• ⅓ cup white wine or pasta cooking water
• 1 tsp kosher salt
• Pepper from the mill

To serve:

• Parmigiano Reggiano, finely grated
• Lemon zest
• Flat-leaf parsley, finely chopped
• Drizzle of extra virgin olive oil

Steps:

1. In a large pot of boiling salted water, cook pasta until al dente, about 9 minutes. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, remove sausage meat from casing. In a large skillet, heat 2 tablespoons olive oil over medium-high heat and cook sausage meat, breaking it up with a wooden spoon, until golden brown, about 5 minutes. Remove from skillet and set aside.
3. Reduce heat to medium, add minced garlic and chili flakes. Cook for 1 minute until garlic is fragrant. Deglaze with white wine or a little of the pasta cooking water. Add chopped rapini, stir and cover for about 3 minutes until rapini has reduced in volume.
4. Season with salt and pepper and stir in the sausage and drained pasta, adding a little cooking water if necessary to bind everything together. Mix all the ingredients well in the pan, turn off the heat and finely grate the Parmesan directly over the pan. Do the same with the lemon zest.
5. Serve in pasta bowls and drizzle with olive oil, more parmesan and freshly ground pepper. SO good.