Orecchiette with Italian Sausage & Rapini

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Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.