Rigatoni with Rapini & Sausage
Ingredients:
- 3/4 lb Rummo Gluten-Free Mezzi Rigatoni Nº 51
- 18 oz rapini (a.k.a. turnip greens or broccoli rabe)
- 3 Italian coarse-grind sausages
- 1 clove garlic
- 1 glass of dry white table wine
- Extra virgin olive oil, as needed
- Aged pecorino, as needed
- Salt, to taste
Directions:
Clean the rapini. Skin, break up the sausages, and brown in a sauté pan with the garlic. Add wine, and cook off the alcohol. In a large pot, boil water and add salt. Blanch the rapini and remove with a slotted spoon. Cook the Mezzi Rigatoni in the remaining boiling water for 12 minutes. Drain and toss with the sausage and rapini to blend flavors. Top with grated pecorino. Buon appetito.
