Sausage and Rapini Pasta
Ready in 30 minutes with 24 grams of protein, this sausage and rapini pasta is a quick, easy, and healthy dinner idea.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 1 pound short-cut pasta, such as orecchiette, penne, or rotini
- 4 cups rapini, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated parmesan cheese
- Salt and black pepper, as needed
Instructions
- Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package directions. While the pasta is cooking, scoop out ½ cup of the cooking water and set it aside.
- In a large pan, warm the olive oil, then add the sausage and cook for 4-5 minutes, breaking it up with a wooden spoon or spatula, until it is mostly cooked through and no longer pink.
- Add the minced garlic, red pepper flakes, and a pinch of salt to the pan, stirring to incorporate them with the ground pork, and cook for an additional minute until fragrant.
- With 1 ½ minutes remaining on the pasta, add the chopped rapini to the pot to allow it to blanch while the pasta finishes cooking.
- Once the pasta and rapini are cooked, drain the water, then transfer them to the pan with the cooked sausage, and give everything a good stir until well combined.
- Add the freshly grated parmesan cheese and stir to combine with the cooked pasta, sausage, and rapini, adding small splashes of the reserved pasta water (only as needed, you don’t need to use all of it) to help melt the cheese, create a smooth texture, and prevent things from sticking or clumping.
- Once complete, taste and adjust the seasoning with salt and pepper as needed, and serve immediately with more freshly grated Parmesan cheese.
- Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 598 calories
- Sugar: 2 grams
- Fat: 29 grams
- Carbohydrates: 59 grams
- Fiber: 3 grams
- Protein: 24 grams
Find it online: https://kaynutrition.com/sausage-and-rapini-pasta/
