Sausage and Rapini

Sausage and rapini is such a classic combination. Here it is in its purest form. The flavors of the rapini and sausage just work amazingly together. This is an easy weeknight meal can be made in 30 minutes. It doesn't get much better than that!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 579.65kcal

Author Pina Bresciani

Ingredients

8 cups rapini, tips of stems removed
2 Italian sausages
2.5 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
chili flakes (optional)

Instructions

Bring a large pot of water to boil.
Cut rapini into pieces, about 2-3 inches long, stems included. Add rapini to boiling water, salt the water, and boil the rapini until tender, about 12 minutes.
While rapini are boiling: in a small pan, on medium-high heat, add ½ tablespoon olive oil. Once olive oil is hot, add sausages. Sear sausages on all sides, then pierce sausages on one side to release fat. Turn heat down to medium-low and cook sausages until done, about 20 minutes.
In a large frying pan, add 2 tablespoon olive oil. Once olive oil is hot, add garlic.
Once garlic is fragrant, drain the rapini, and add the boiled rapini to the pan. Add salt, pepper and chili flakes. Sauté rapini in the garlic and olive oil for about 5-7 minutes.
At this point, the sausage should be cooked. Slice the sausage into pieces. Add the rapini to a serving platter and top with sliced sausages. Finish with additional chili flakes, if desired.

Notes

This dish tastes best when the rapini is cooked well (ie. overcooked). In this case, I would say it's better overcooked than undercooked. This is why it may seem like the rapini boils for a long time, but it will bring out the flavor this way.
The best sausage to use for this recipe is a classic Italian sausage. If you have an Italian butcher in your city, this will be the best bet to find a good quality Italian sausage for this dish.
You can also cook the sausage by removing the casings instead of cooking them whole and slicing them. It's a matter of personal preference.

Nutrition