Dive into the vibrant flavors of Italy with our Pesto Orecchiette with Rapini and Sausage! This delightful dish combines the nutty richness of pesto, the savory goodness of Italian sausage, and the slightly bitter crunch of rapini, all enveloped in perfectly cooked orecchiette. In just 35 minutes, you can whip up a meal that’s not only satisfying but also bursting with color and taste. Whether you're impressing guests or treating yourself to a cozy night in, this recipe is sure to become a favorite in your culinary repertoire. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g orecchiette
- 200g Italian sausage, crumbled
- 200g rapini, trimmed
- 1/2 cup pesto
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- While the water is heating, prepare the rapini by washing thoroughly and trimming the tough bottom stems. Cut the rapini into 2-inch pieces, separating the leafy parts from the stems.
- Heat olive oil in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned and completely broken down, approximately 6-7 minutes.
- Add the rapini stems to the skillet with the sausage and sauté for 2-3 minutes. Then add the rapini leaves and cook until they are bright green and slightly wilted, about 2 minutes more.
- Drop the orecchiette into the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente.
- Reserve 1/2 cup of pasta cooking water before draining the orecchiette. This starchy water will help create a smooth sauce.
- Add the drained pasta directly to the skillet with sausage and rapini. Stir in the pesto and a splash of reserved pasta water to help the sauce coat the pasta evenly.
- Toss everything together, seasoning with salt and freshly ground black pepper to taste. If the sauce seems too thick, add more reserved pasta water.
- Serve immediately in warm bowls, optionally garnishing with grated Parmesan cheese or fresh basil leaves.
Tips
- Perfectly Salty Water: Always remember to season your pasta water generously. It should taste like seawater to ensure your orecchiette is flavorful from the start.
- Timing is Key: To keep the rapini vibrant and fresh, add the leaves to the skillet just a couple of minutes before you finish cooking. This ensures they maintain their bright green color and nutritional value.
- Reserve the Pasta Water: Don't forget to save that half cup of pasta cooking water! It’s a game-changer for creating a silky sauce that clings beautifully to the orecchiette.
- Customize Your Pesto: If you're feeling adventurous, try making your own pesto! Fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil blended together can elevate this dish even further.
- Garnish for Presentation: A sprinkle of grated Parmesan cheese or a few fresh basil leaves can transform your dish from simple to stunning. Serve it in warm bowls for an inviting touch.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 25g
Fat: 35g
Saturated Fat: 10g
Cholesterol: 50mg
