Rapini and Shrimp pasta

1. 1

   In Dutch oven, heat oil over med-high heat.

2. 2

   Prick hot pepper four times with fork and add to oil.

3. 3

   Add garlic,anchovies and capers; cook for 2 minutes.

4. 4

   Stir in water, scraping up brown bits until dissolved.

5. 5

   Add tomatoes and bring to boil; reduce heat and simmer until reduced by half, about 7 minutes.

6. 6

   Sprinkle shrimp with salt and pepper, add to pan and simmer for three minutes.

7. 7

   Meanwhile, trim 1/2 inch from base of rapini; cut rapini into thirds.

8. 8

   In large pot of boiling salted water, cook rapini until tender, about four minutes.

9. 9

   With slotted spoon, remove rapini and drain, stir into sauce

10. 10

    Cut lasagna sheets into thick strips;

11. 11

    add to boiling water and cook until al dente, about 4 minutes.

12. 12

    Drain and add to sauce; toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.