Italian Classic Sausage and Rapini, you can't get any simpler and more delicious than this. The earthiness of the rapini sautéed in olive oil, garlic, and chili flakes balances so well with the sweet/spicy and saltiness of the Italian sausage! Looking for an easy weeknight dinner? This one's for you!
Song of the day: "Just Can't Get Enough" by Depeche Mode.
I can never say no to Italian classic sausage and rapini
Italian sausage is one of my favorites, especially the true Italian made ones, or even the homemade ones we used to make with my mom and dad! What truly distinguishes Italian sausage from others is the coarseness of the ground pork inside, and also the spices: salt, pepper, paprika, chili flakes. Pretty simple but very tasty! This dish is one close to my heart and reminds me of Italy and my father. Sausages was not the only favorite, rapini would have been right up there when in season. Another name for rapini is Broccoli Rabe.
More Italian dishes using rapini
- One of our absolute favorite is Orecchiette with Rapini and Sausage.
- A delightful vegetarian version is Orecchiette with Rapini and Roasted Squash.
- An incredibly tasty side dish is Spicy Italian Rapini and Cannellini Beans.
Time to show you how to make this lovely dish
Enough talking, time to get into the kitchen and get to making this Italian Classic Sausage and Rapini! Here is what we need:
- 2 links traditional mild Italian sausage
- 1 tablespoon evo oil
- 1 clove garlic
- 1 bundle of rapini, trimmed and washed
To start off with
- The first thing we need to do is boil the rapini. Super easy, a good pot of water on boil. When it starts boiling, drop in the trimmed and washed greens. Let them boil for 5-7 minutes, or just until slightly soft, then take out of water with a sieve and let drain, then place in a bowl to cool.
- While the rapini are cooling, time to get the sausages into the pan. Place the pan on a medium flame and start to cook. When the sausages are half done, we need to add the clove of garlic, and chili flakes.
- Finally, in goes the rapini and some nice loving stirring. It needs some time on low and also covered so the two flavors have time to mingle!
- When it is done, a little finish of extra virgin olive oil, just because!
Italian classic sausage and rapini, a delight for all the senses!
I love the contrast of color. The rapini is so vibrant and green, the sausages tinted with the paprika, and those little bits of chili flakes pop out. One thing for sure is the aroma is fantastic, one that my mind can recall in several happy memories. More so, that evo oil splashed over add the lovely sheen to keep things moist and aromatic!
We like to present our food, it is like the finishing touches. It also shows passion, and all the love that went into preparing this dish. A flavor bar none that is always a welcome profile in any dish!
The true test, let's have a taste!
One suggestion is have a good rustic, crusty bread to go with this, truly a must. I love the flavor of rapini. I love how the sausage tames the bitterness of the rapini, however that is what I love about this green. It has this almost acidic back drop. What I love to do is put some rapini onto my bread add the sausage and make an open face sandwich. The bread nice and crusty gives a wonderful texture and background to the combination.
If you have not had rapini or alias broccoli rabe, I highly recommend it. Some may say it is an acquired taste, however, you won't know until you try it! Appetizer or main, I would have this anyway!
Thank you for joining us in our kitchen! Buon Appetito!Print
- 1 bundle of rapini or broccoli rabe
- 2 Italian sausages, mild or spicy
- 1 clove garlic
- 2-3 tablespoon evo oil
- dash of salt and pepper
- Pinch of chili flakes
- Wash and trim the rapini. Put a large pot of water on boil, when it comes to a boil drop in the rapini and with a wooden spoon push it down so the water covers it.
- Cook for 5-7 minutes, or until slughtly tender, then with a large sieve scoop the rapini all up and let drain. Place in a bowl and set aside.
- While the rapini is boiling, cut the two sausage links into bite size diagonal pieces. Drizzle some of the olive oil into a sauté pan, bring to a medium to high heat, and place the sausage pieces in. Cook for about 10 minutes tossing occasionally making sure all sides cook evenly.
- Add in the garlic and chili flakes, also squeeze out any excess water from the rapini and toss into the pan with the sausages. Give it a good stir, incorporating the rapini with the sausages. Cover and cook for another 10 minutes!
- Take off the lid and plate rapini and sausage onto a lovely serving dish. Drizzle some good quality olive oil on top. Cut up some of your favorite crusty bread. Now it is ready to serve!
- Use your favorite sausage, however a good quality Italian sausage is what we recommend!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: stove top
- Cuisine: Italian
Keywords: Italian sausage, Rapini, broccoli rabe, Italian food, evo oil, garlic, chili flakes, Traditional Italian,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.