This simple yet satisfying recipe is a plunge into the very essence of Italian cuisine.
Each bite is a tribute to the traditions of Puglia and the recipe for orecchiette alla cime di rapa, where the flavors of Italian sausages blend perfectly with the slight bitterness of rapini.
What we love most about this recipe is that it’s quick and easy to prepare, and requires very few ingredients! Ready to give it a try?
The ingredients used in this pasta recipe
For this recipe, the selection of ingredients is crucial: good quality orecchiette or short pasta, freshly blanched rapini, and of course, richly flavored Italian sausages, ideally with fennel.
Their preparation and marriage create a symphony of flavors that transports you straight to the heart of Italy.
Orecchiette pasta
Orecchiette is a pasta shaped like little ears, native to the Puglia region, and this recipe is traditionally made with this type of pasta.
No orecchiette? No problem, you can use any type of short pasta, such as cavatelli, fusilli, penne, etc.
Cime di rapa or rapinis
Cime di rapa are turnip leaves that are much less bitter than rapini.
Unfortunately, they’re harder to come by in Quebec, so use rapini instead. You could also substitute broccoli for the rapini.
Step by step preparation
The recipe begins by cooking the rapini to perfection, blanching them just enough to remove their bitterness without losing their texture.
Using a slotted spoon, remove the rapini without discarding the cooking water. Quickly run the rapini under cold water to stop cooking and retain their color.
Bring the water back to the boil and cook the pasta al dente in the same water. This step adds flavor to the pasta. In the meantime, sausages and garlic are sautéed and mixed, with a touch of salt and Parmesan.
Chef’s tip: Don’t underestimate the importance of pasta cooking water, added at the end of the preparation, ideal for binding ingredients together. A drizzle of extra virgin olive oil added at the end can transform this rustic dish into a gourmet creation.
Orecchiette with Italian sausage and rapini
A recipe inspired by orecchiette alla cime di rapa, a pasta with sausage where cheese and melting vegetables add a nice creaminess.
Ingredients
- ½ bunch rapini (once sliced, yields about 4 cups of rapini)
- 2 mild or hot Italian sausages (meat only)
- 1 French shallot, chopped
- ¼ cup white wine
- 1 clove garlic, minced
- ½ tsp. garlic salt
- Salt to taste
- Pepper to taste
- ¼ cup grated Parmesan cheese
- 350 g orecchiette (or short pasta)
- Olive oil for cooking
- Grated Parmesan cheese for serving
Instructions
- Cook the rapini in boiling salted water for 3 to 5 minutes.
- Using a slotted spoon, remove the rapini and rinse in cold water. Drain, chop into one-centimeter chunks and set aside.
- Return the same water to the boil and cook the pasta al dente according to the instructions on the packet. Drain and set aside. (Reserve a little cooking water to bind the pasta at the end, if necessary).
- Meanwhile, heat a little olive oil in a saucepan. Sauté the shallots for a few minutes until softened.
- Add the sausage meat and continue cooking until the meat is done.
- Add the garlic salt, pepper, garlic and rapini and continue cooking for 7-8 minutes, until the rapini are tender.
- Add the wine and reduce by half.
- Add pasta and cheese and toss to coat. Add a little olive oil or pasta cooking water as required.
- Serve immediately with grated Parmesan.