Chiocciole With Rapini And Hot Italian Sausage – a delicious recipe with pasta, garlic, Italian sausage, Broccoli, red hot pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare ingredients: Remove casings from sausages. Mince garlic. Trim and wash rapini, removing any tough stalks. Set aside.
2
Bring large pot of water to boil. Add salt and pasta and cook according to instructions.
3
While pasta is cooking, bring large non-stick skillet to medium-high heat. Add two tablespoons (roughly) of extra virgin olive oil. Add sausage (without casings). garlic, and red hot pepper flakes. Using wooden spoon, slowly break apart meat until in bite-size pieces, cooking until just pink.
4
Add rapini and pasta water. Bring heat to low. Cover pan and allow greens to steam slightly. Remove cover and allow mixture to cook slowly on low heat, allowing pasta water to evaporate slightly.
5
Drain pasta in colander and immediately add to skillet. Turn off heat and slowly stir until comes together.
6
Serve and garnish with shaved Parmigiano-Reggiano cheese.
1379
kcal
Calories
55
g
Fat
189
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8-10 ounces chiocciole or fusili pasta, 2-3 garlic cloves, minced, 12 ounces Hot Italian sausage (pork/chicken), 1 bunch Broccoli Rabe, and more.
Yes, Chiocciole With Rapini And Hot Italian Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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