Imagine a plate of perfectly cooked pasta that transports you straight to the rustic kitchens of Italy, where bold flavors and simple ingredients create culinary magic! This Rigatoni Salsiccia e Rapini is not just a meal—it's a flavor explosion that combines the spicy kick of Italian sausage, the earthy bitterness of rapini, and the comforting embrace of perfectly al dente rigatoni. Whether you're a seasoned home chef or a pasta enthusiast looking to impress, this recipe promises to turn an ordinary dinner into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 bunch rapini, trimmed and chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Pecorino Romano cheese for serving
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil over high heat.
- While water is heating, prepare your ingredients: remove sausage casings, chop rapini into bite-sized pieces, and mince garlic.
- Add rigatoni to boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- In a large skillet, heat olive oil over medium-high heat. Add sausage, breaking it into small crumbles with a wooden spoon.
- Cook sausage until browned and no pink remains, approximately 6-7 minutes, stirring occasionally.
- Add minced garlic and red pepper flakes to the sausage, sautéing for 1-2 minutes until fragrant.
- Add chopped rapini to the skillet, stirring to combine with sausage. Cook for 3-4 minutes until rapini is tender but still bright green.
- Reserve 1/2 cup of pasta cooking water, then drain rigatoni.
- Add rigatoni directly to the skillet with sausage and rapini. Toss to combine, adding reserved pasta water if needed to create a light sauce.
- Season with salt and black pepper to taste.
- Serve immediately in warm bowls, generously topped with grated Pecorino Romano cheese.
Tips
- Salt is Key: Use generously salted water when boiling pasta—it should taste like the sea. This seasons the pasta from within and enhances overall flavor.
- Al Dente Matters: Cook rigatoni just until it's tender but still has a slight bite. Overcooking will result in mushy pasta that loses its essential texture.
- Pasta Water Magic: Always reserve some pasta cooking water before draining. The starchy water helps create a silky sauce and helps ingredients bind together.
- High Heat for Sausage: Use medium-high heat when browning sausage to develop a nice caramelized exterior and rich flavor.
- Rapini Preparation: Remove the tough stems from rapini and chop into bite-sized pieces to ensure even cooking and tender greens.
- Cheese Tip: Grate Pecorino Romano fresh for the most vibrant flavor. Don't be shy—generously sprinkle it over the dish just before serving.
Nutrition Facts
Calories: 780kcal
Carbohydrates: 69g
Protein: g
Fat: g
Saturated Fat: 11g
Cholesterol: 75mg
