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Orecchiette with sausage and rapini
Orecchiette with sausage and rapini

Orecchiette with sausage and rapini

Preparation 15 minutes
Cooking time 20 minutes
Servings 4


  • 1 package of 450 g (1 lb) of orecchiette
  • 1 bunch of rapini
  • 45 ml (3 tbsp) olive oil
  • 2 garlic cloves, minced
  • 1 small yellow onion, minced
  • 3 or 4 Italian sausages (mild or spicy)
  • 6 basil leaves, chopped
  • 1 small can of diced tomatoes
  • Salt and freshly ground black pepper
  • About 250 ml (1 cup) Parmesan, grated


  1. In a large pot with salted boiling water, cook the pasta following the directions on the package.
  2. Drain the pasta and reserve the cooking water. Set aside.
  3. Cook the rapini in the same pot of boiling water used for the pasta. Drain.
  4. Chop coarsely and set aside.
  5. Meanwhile, in a large skillet, heat the oil and sweat the garlic and onion.
  6. Remove the casing from the sausages.
  7. Coarsely chop the sausage meat.
  8. In the same skillet, brown the sausage.
  9. Add the basil and cook for a few more minutes. 
  10. Add the tomatoes and season. Simmer for 10 minutes.
  11. Top the orecchiette and rapini with the sauce.
  12. Add the Parmesan and stir.
  13. Serve.
Availability in stores