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Orecchiette with Sausage & Rapini

Super easy pasta dish that you can make in about 30 minutes, with a focus on high quality ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people


  • 250 g Orecchiette pasta
  • 4 whole mild Italian sausages removed from casings
  • 3/4 head rapini
  • 1/2 cup grana padano cheese you could also use grated parmigiano reggiano or pecorino cheese
  • 3 tbsp extra virgin olive oil
  • 3 tbsp salted or unsalted butter
  • 2 cloves garlic chopped or minced finely
  • kosher or sea salt to taste


  • Bring a large stockpot of cold water to a boil. Add rapini and blanch for 2 to 3 minutes.
  • Strain rapini and immediately cold water shock to stop the cooking process, by adding to an ice bath, or running freezing cold water over top.
  • Using the same water as you blanched the rapini, cook pasta until al dente (about 12-15 minutes). You can add 2 tbsp. of extra virgin olive oil to the water and 2-3 tbsp. of salt. Strain when finished cooking, but retain pasta water.
  • In the meantime, add 3 tbsp. of extra virgin olive oil to a large skillet over medium-high heat. Remove the sausage from the casing and crumble into the skillet. Brown the sausage, using a wooden spoon to stir and break into smaller pieces. When finished browning, transfer sausage from skillet into a plate or bowl and set aside.
  • Dry the rapini using paper towel and chop into bite-sized pieces.
  • Add butter to the skillet and brown (but don't burn) the butter. Add garlic and saute for a few minutes until the garlic is translucent and brown. Be careful not to burn the garlic.
  • Return the sausage to the skillet and add rapini. Saute for a couple of minutes.
  • Add 2 ladles of pasta water to the skillet to de-glaze. Add pasta and cheese, and saute in skillet to combine all the ingredients together.
  • Remove from heat and serve immediately. You can grate additional cheese over top before serving. Enjoy!