Italian classic sausage and rapini
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!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2-3 people 1x
- Category: Main
- Method: stove top
- Cuisine: Italian
Ingredients
Scale
- 1 bundle of rapini or broccoli rabe
- 2 Italian sausages, mild or spicy
- 1 clove garlic
- 2-3 Tbsp evo oil
- dash of salt and pepper
- Pinch of chili flakes
Instructions
Rapini:
- 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.
Sausages:
- 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!
Plating:
- 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!
Enjoy!
Notes
Use your favorite sausage, however a good quality Italian sausage is what we recommend!
You could switch rapini (broccoli rabe) with cicoria. A great pair and a Roman classic.
