Orecchiette with Rapini and Sausage
A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.
Servings 4
Ingredients
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 1 1/2 cup plain fresh bread crumbs
- salt and pepper to your taste
- 1 large bunch of rapini cut into 2 inch pieces
- 500 grams Orecchiette pasta
- 1 pound Italian sausage mild or strong (casing removed)
- 3 large cloves of garlic minced
- 1 medium onion chopped
- 1 large red bell pepper cut into 1 inch pieces
- pinch of red chili flakes
- 1/2 cup Parmegiano-Reggiano cheese grated
Instructions
- Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
- Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
- Bring a large pot of water to boil and salt generously.
- Add the Orecchiette to the boiling water and stir well.
- Cook according to package instructions while stirring occasionally.
- Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
- While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
- Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
- Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
- Taste and season with salt and pepper if needed.
- When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
- Turn off the heat and stir in the grated cheese.
- Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
- Top with a generous sprinkle of toasted breadcrumbs .
- Serve while still warm and enjoy!