Orecchiette with Broccoli Rapini & Sausage

Serves 4-6

Ingredients

4 tbsp. Italissima Extra Virgin Olive Oil
pinch Hot Red Pepper Flakes
8 Garlic cloves, smashed

Instructions

1. Bring a large pot of water to a boil. Meanwhile, wash the rapini under cold water. Peel the lower part of the stems and throw away any wilted leaves. Chop into three inch pieces. Add rapini and two tbsp. of salt to the boiling water, cover and cook for on high heat for about four minutes. Using a slotted spoon, remove rapini from the water and transfer into a bowl. Keep the cooking water.

2. Using a skillet large enough to fit the pasta later, heat olive oil and brown sausage meat for four minutes. Drain off oil, leaving 4 tbsp. of oil in the pan. Add garlic and red pepper flakes and sauté gently for five minutes. Add the cooked rapini and one-two tbsp. for the cooking water to the skillet and mix.

3. Bring the water you cooked the rapini in to a boil. Cook the orecchiette to al dente. Drain pasta and toss with the sauce. Serve immediately.