Ingredients
Vegetables and Greens
- 1 bunch rapini (about 13 ounces)
- 3 cloves garlic, peeled and sliced 1/8-inch thick
Pasta
- 1/2 pound orecchiette pasta (or penne, cavatelli, etc.)
Meat
- 1 pound Italian sausage, casings removed or ground sausage
Dairy
- 1/2 cup grated Pecorino Romano cheese (plus extra for serving)
- 1/4 cup heavy whipping cream
Other Ingredients
- 5 tablespoons olive oil
- 1/2 teaspoon salt (divided)
- 1 teaspoon salt for pasta water
- 1/4 teaspoon black pepper
- 1 cup starchy cooking water from pasta (2 standard ladles)
- 1 pinch red pepper flakes (or more to taste)
Instructions
- Prepare Ingredients: Grate the Pecorino Romano cheese if necessary. Peel and slice the garlic cloves into thin 1/8-inch pieces. Set aside for later use.
- Boil Water: Fill a 6-quart pasta pot two-thirds full with hot water. Add one teaspoon of salt, cover, and bring it to a rolling boil over high heat. This water will be used first for blanching the rapini and then for cooking the pasta.
- Clean Rapini: Rinse the rapini thoroughly. Trim off and discard the bottom four inches of thick stems. Cut the remaining rapini into two-inch pieces.
- Blanch Rapini: Once the water is boiling, add the rapini and boil for two minutes. Using a slotted spoon, transfer the rapini to a salad spinner or colander, placing a pan underneath to catch drips. Keep the pasta water boiling.
- Cook Pasta: In the same pot of boiling water, add the orecchiette. Stir briefly to prevent sticking. Cook according to package instructions until al dente, stirring occasionally. When there are about two minutes left, scoop out one cup of the starchy pasta water using two ladles and set aside. Drain pasta in a colander and allow to sit while finishing the other components.
- Cook Sausage: While pasta cooks, remove casing from Italian sausage links using kitchen scissors. Heat a 12-inch nonstick skillet over medium-high heat, add the sausage, and break it up with a wooden or plastic spoon. Cook until almost browned, then add the sliced garlic and stir well. Let cook alongside sausage while you drain the rapini.
- Add Rapini to Sausage: Drain the blanched rapini well using a salad spinner or colander. Add the rapini to the skillet with sausage. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Cook and stir for five minutes, allowing flavors to meld.
- Combine Pasta and Sauce: Reduce heat to low. Add the drained pasta to the skillet with sausage and rapini. Pour in the reserved cup of starchy cooking water and stir to combine thoroughly. Stir in the grated Pecorino Romano cheese and heavy whipping cream until well blended. Turn off the heat immediately to prevent overcooking.
- Serve: Plate the pasta mixture and serve with extra grated Pecorino or Parmesan cheese on the side, if desired. Enjoy immediately for best flavor and texture.
- Storage: Store any leftovers in a sealed container in the refrigerator. Consume within four days for optimal freshness and safety.
Notes
- Using the same pot of water for blanching rapini and cooking pasta saves time and energy.
- Blanching rapini reduces its bitterness and softens the tough stems.
- Reserve pasta cooking water is starchy and helps bind the sauce, giving it a silky texture.
- Use a salad spinner to drain rapini thoroughly to avoid watery pasta.
- The recipe can be made with penne or cavatelli if orecchiette is unavailable.
- Adjust red pepper flakes to your preferred level of heat.
- Leftovers keep well refrigerated for up to four days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
