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Spicy Sausage Pasta with Rapini
Spicy Sausage Pasta with Rapini is an easy and delicious dinner that will have everyone fighting for seconds!
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
Ingredients
2
Tablespoons
olive oil
½
cup
onion,
diced
2
large cloves
garlic,
minced
1
package
spicy Italian sausage links,
casings removed (about 1 ¼ pounds)
½
cup
good red wine
(if you don't cook with alcohol you can substitute chicken broth)
1
28 ounce can
Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt,
undrained
1
bunch
rapini,
cleaned, trimmed of thicker stems and cut into 2 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 saute pan on your main burner over medium-high heat.
Add onions and garlic and saute 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 Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt 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.
Notes
If you want your pasta to be really spicy, you can add a little crushed red pepper at this time and it will infuse into the oil.