This sausage and rapini pasta is a flavorful, hearty dinner that comes together in just 30 minutes! Featuring rigatoni, spicy Italian sausage, and tender rapini, this easy meal is perfect for any night of the week.
Jump to:
- Why You’ll Love This Rapini Sausage Pasta
- Ingredient Information And Substitutions
- How To Make Rapini With Sausage And Pasta
- Frequently Asked Questions
- Tips For Making Broccoli Rabe Pasta with Sausage
- What To Serve Alongside Pasta With Rapini And Sausage
- Other Delicious Pasta Recipes To Try
- Sausage and Rapini Pasta Recipe
Why You’ll Love This Rapini Sausage Pasta
If you’re craving a hearty meal with bold, robust flavors, this pasta is just what you need! Featuring al dente rigatoni, spicy sausage, and a leafy-green bite of broccoli rabe, this dish achieves the perfect balance of textures and flavors. Packed with richness and ready in no time, it’s the ultimate comfort food for busy evenings when you want something satisfying without spending hours in the kitchen.
I’m particularly excited to share this flavorful sausage pasta broccoli rabe because whether it’s for a busy weeknight or a special gathering, this pasta dish is sure to satisfy your cravings for hearty, flavorful comfort food. Here are even more reasons to give this recipe a try:
- Quick and simple to prepare, perfect for busy weeknights
- Bursting with bold, hearty flavors
- A one-pan wonder for easy cleanup
- Easily adaptable to suit any taste preference
- Perfect for both casual dinners and entertaining guests
Ingredient Information And Substitutions
- Pasta- Rigatoni is ideal as it holds the sauce well, but penne or ziti are also goo.
- Olive Oil- Use this for sautéing. It's an Italian staple, after all! There's really no good substitute for the flavor, but neutral oil will also work in a pinch.
- Garlic and Onion- Builds the base of flavor for the sauce.
- Spicy Italian Sausage- Bold and savory with the right amount of heat. For something milder, use sweet Italian sausage and add a pinch of red pepper flakes. Go with poultry sausage if you want it to be a bit lighter.
- San Marzano Tomatoes- High-quality canned tomatoes are key for the best sauce. I love crushed tomatoes or chopped tomatoes in puree.
- Red Wine- Adds so much depth to the sauce. If you need an alcohol-free substitute, use beef broth with a little splash of red wine vinegar for acidity.
- Broccoli Rabe (Rapini)- Adds a slightly bitter contrast. I trim off a the bottom of the stems and wash them well before chopping into 1 inch chunks. Escarole or dandelion greens also work.
- Romano Cheese- Grate this over the top of your pasta with rapini and sausage for a salty, nutty finish. Parmesan is a good alternative.
How To Make Rapini With Sausage And Pasta
Step 1- Sauté the aromatics and sausage.
In a large sauté pan, heat olive oil over medium-high heat. Add diced onion and minced garlic. Cook until they soften, about 2 minutes.
Add the Italian sausage to the pan, breaking it into bite-sized pieces. Cook until browned, about 6-7 minutes. While the sausage cooks, bring a large pot of salted water to a boil.
Step 2- Deglaze the pan and make sauce.
Pour in the red wine and deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes. Stir in the tomatoes and rapini. Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
Cook the rigatoni until al dente according to package instructions. Drain and set aside.
Step 3- Combine sausage and rapini with pasta
Add the cooked pasta to the sauce, tossing to coat evenly. Taste and adjust seasoning with salt if needed.
Divide the rapini with sausage and pasta into bowls and top with freshly grated Romano cheese. Serve right away.
Frequently Asked Questions
No problem! Sweet Italian sausage is a great alternative. I'd still encourage you to add a pinch of crushed red pepper or freshly cracked black pepper.
This way, you can still enjoy the tasty combo of pasta, sausage and broccoli rabe without overwhelming heat.
Instead of using pork sausage you can use spicy Italian Turkey (or poultry) sausage. You could also serve it over zoodles instead of pasta, although be sure to add those raw at the very last second so that they don't get mushy.
Yes, it does! I ate this rapini pasta for lunch the next day and brought some to a dear friend as well.
I wouldn't recommend it. The pasta can become mushy once thawed and reheated. You can certainly cook the sauce and freeze that- it will last for 3 months in an airtight container.
Tips For Making Broccoli Rabe Pasta with Sausage
- Use high-quality ingredients. Always cook with a good wine that you would also drink! And always opt for authentic San Marzano tomatoes — they're less acidic and have a rich, robust flavor.
- Cook pasta to al dente to ensure it holds its shape and has a slight bite, preventing it from becoming mushy. Plus, it'll absorb the sauce better, making each bite more flavorful.
- If you want your pasta to be really spicy, you can add a little crushed red pepper at the beginning with the onions and garlic and it will infuse the spicy flavor into the oil (I personally didn't do this because the spicy sausage is just the right amount of heat for me but if you love the heat, have at it!).
- Easily remove sausage casings- Use a sharp knife to slice into the casing all the way down the side of the sausage and peel back the casing while squeezing out the sausage. Then I use a wooden spoon to break it up as it cooks.
- Ingredients to prep ahead- Dice the onions, peel the garlic, and trim and wash the rapini before starting. Remove the sausage casings, and measure out your red wine and other ingredients before you start cooking to keep things moving smoothly.
- Leftovers and storage- This keeps covered in the fridge for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
What To Serve Alongside Pasta With Rapini And Sausage
I strongly encourage you to serve this with plenty of grated Romano cheese, a nice crusty loaf of Italian bread for sopping. This is also fantastic with a side of grilled vegetables or a simple salad. Here are a few tasty options to try:
Other Delicious Pasta Recipes To Try
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Sausage and Rapini Pasta Recipe
Ingredients
- 2 Tablespoons olive oil
- ½ cup diced onion
- 1 Tablespoon minced garlic, about 2 large cloves
- 1 pound spicy Italian sausage, casings removed
- ½ cup red wine (if you don't cook with alcohol you can substitute broth)
- 28 ounces crushed tomatoes from a can or chopped tomatoes in puree, undrained
- 1 bunch rapini, cleaned, trimmed of thicker stems and cut into 1 inch pieces
- 3 cups rigatoni pasta
- Kosher salt (optional)
- Romano cheese, to taste
Instructions
- Fill a large pot with water and begin heating to a boil on one of the side burners. Heat oil in a large sauté pan on your main burner over medium-high heat.
- Add onions and garlic and sauté stirring often until they begin to soften, about 2 minutes.
- Add sausage to the pan and use a wooden spoon to break it into bite-size pieces. Stir often until brown, around 6-7 minutes.
- Add ½ cup red wine and deglaze the pan. Simmer for 1-2 minutes.
- Add can of tomatoes and stir in rapini.
- Bring the sauce to a boil and then reduce the heat to medium-low and simmer for 15 minutes, stirring periodically. While the sauce simmers, boil the pasta to al dente as per the package directions and drain when finished.
- Add the drained pasta into the pan with the sauce and stir well to combine. Taste the sauce for flavor and if necessary add a little salt. Serve immediately with a sprinkle of Romano cheese.
Video
Notes
- Use high-quality ingredients. Always cook with a good wine that you would also drink! And always opt for authentic San Marzano tomatoes — they're less acidic and have a rich, robust flavor.
- Cook pasta to al dente to ensure it holds its shape and has a slight bite, preventing it from becoming mushy. Plus, it'll absorb the sauce better, making each bite more flavorful.
- If you want your pasta to be really spicy, you can add a little crushed red pepper at the beginning with the onions and garlic and it will infuse the spicy flavor into the oil (I personally didn't do this because the spicy sausage is just the right amount of heat for me but if you love the heat, have at it!).
- Easily remove sausage casings- Use a sharp knife to slice into the casing all the way down the side of the sausage and peel back the casing while squeezing out the sausage. Then I use a wooden spoon to break it up as it cooks.
- Ingredients to prep ahead- Dice the onions, peel the garlic, and trim and wash the rapini before starting. Remove the sausage casings, and measure out your red wine and other ingredients before you start cooking to keep things moving smoothly.
- Leftovers and storage- This keeps covered in the fridge for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
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