SAUSAGE RAPINI ORECCHIETTE PASTA
RECIPE TYPE
Pasta, Under 30 min
SERVES
4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 pkg (500g) Longo’s Curato Artisan Orecchiette Pasta
3 cups coarsely chopped rapini
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 pkg (454g) Longo's Italian Mild Sausage Meat
1 cup thinly sliced white onion
2 cloves garlic, minced
1/4 cup Longo’s Curato Grated Parmesan Cheese or Grated Pecorino Cheese
1 tbsp Longo’s Essentials Lemon Juice from Concentrate
1/4 tsp each salt and pepper
Chopped fresh parsley, Longo’s Crushed Chilies (optional)
Directions
Cook pasta in large pot of boiling, salted water for 7 minutes. Add rapini and cook, stirring, for about 5 minutes or until pasta is al dente. Reserve 1/2 cup of the cooking water then drain pasta and rapini well and return to pot.Meanwhile, heat 1 tbsp of the oil in large nonstick skillet over medium-high heat. Cook sausage meat, breaking up with spoon, for about 5 minutes or until no longer pink. Remove to a strainer to drain.Return skillet to medium heat and add remaining oil. Cook onion and garlic for about 3 minutes or until softened. Add in pasta and rapini, sausage meat, cheese, lemon juice, salt and pepper. Stir in some of the cooking water to moisten, if necessary, and stir until well coated and heated through. Serve immediately and garnish with parsley, chilies and additional cheese, if using.
NUTRITIONAL INFORMATION
Per serving: 770 calories
Protein 41g | Fibre 5g |
Fat 25g | Sugar 2g |
Carbs 98g | Sodium 830mg |
