This simple yet flavorful pasta dish showcases the vibrant bitterness of cima di rapa (also known as rapini or broccoli raab) perfectly balanced with the richness of garlic and olive oil. The slightly spicy notes from red pepper flakes add a delightful kick, while a squeeze of lemon juice brightens the flavors. This quick and easy weeknight meal is a celebration of fresh, seasonal produce and a true taste of Italian cuisine.
Ingredients:
- 1 lb Italian Sausage
- 12 oz dried orecchiette
- 1 bunch of Broccoli Rabe (may substitute broccolini)
- ½ onion chopped
- 1-2 anchovies (optional we use them to add richness to the sauce)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pinch of red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tsp SLOMIXX (adjust to taste)
- Freshly grated Parmesan (optional)
Instructions:
- Prepare the broccolini or broccoli rabe. Wash them thoroughly and trim the tough ends. Cut into bite-sized pieces.
- Put the water on for the pasta, bring to a boil
- Saute the sausage and onion in a large pan. Drain and remove sausage and onion to separate plate
- Blanch the broccoli rabe in the pasta water for 2-3 minutes, until tender but still vibrant green. Lift broccoli rabe out of water and set aside.
- Place Orechiette in boiling water and cook about 5 minutes until al dente
- Sauté: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, a couple of anchovies, and red pepper flakes, and sauté for about 1 minute, until fragrant and anchovies are dissolved. Add the blanched broccoli rabe sprinkle with SLOMIXX® and toss to combine. Add reserved sausage mixture and pasta, and cook for another 3-4 minutes to allow flavors to meld
- Finish: Add a squeeze of fresh lemon juice for brightness, and finish with a sprinkle of Parmesan, or dried bread crumbs if desired.
- Serve immediately– perfect for celebrating a fresh new year!
Cima di Rapa Pasta