Tuesday, December 16, 2008

Pasta with Sausage and Rapini - Adapted from Tyler Florance

Start by preparing some Italian sausage.  If you are using bulk sausage, form it into small meatballs.  If you are using links like we did, slice them into bitesize pieces.  Brown the sausage in 3T olive oil and then remove and drain.  In the same pan saute a clove of mince garlic, 1/2t cayenne pepper, and 1T dried thyme.  When the garlic is golden add 1C clam juice and simmer while you prepare the pasta and rapini.  In a large pot of water cook the pasta according to package directions.  Near the end of the cooking, add a large bunch of rapini (if you don't care for the bitter edge to the rapini you could substitute another green such as kale or collard greens) that has been cut roughly and with the stems removed.  Add the rapini to the pasta and water and boil until just tender.  Drain the pasta/rapini and return to the pan along with the sausage and a can of chopped clams.  Just before serving, drizzle on some olive oil and finish with 1/4C grated parmesan cheese.  We served the dish with sliced tomatoes, crusty bread and a dry Spanish Rose`.   



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