Sausage and Rapini Recipe (Easy Italian Classic)
Italian sausage and rapini (also known as broccoli rabe), is a classic pairing. The bitterness of the rapini, is offset by the saltiness of the sausage. It's where bitter and bold meet, but in the most perfect way.
Servings: 4
Calories: 439kcal
Equipment
- chef's knife
- cutting board
- 5-quart pot
- slotted spoon/colander
- 12-inch nonstick skillet
- wooden spoon
Ingredients
- 1 large bunch rapini/broccoli rabe washed, trimmed and cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sausage mild or spicy
- 3 cloves garlic coarsely chopped
- ¼ teaspoon red pepper flakes
Optional with Serving
- a drizzle of extra-virgin olive oil
- a few cracks of black pepper
- a dusting of parmigiano-reggiano or pecorino romano cheese
Instructions
- Cook Rapini: Bring a 5-quart pot of water to a boil, add 1 tablespoon kosher salt, and then add the rapini. Stir gently to ensure it is submerged. Bring the water back to a boil and cook for 5 minutes (don’t overcook), or until the tip of a knife can easily pierce the stem. Drain and set aside. (I like to use a slotted spoon to remove the delicate rapini from the water).1 large bunch rapini/broccoli rabe
- Cook Sausage: Heat a 12-inch nonstick skillet over medium heat and add the olive oil, sausage and sauté until it is browned and cooked. Reduce the heat to low, add the garlic and red pepper flakes, and cook for 30 seconds until fragrant.1 tablespoon extra-virgin olive oil, 1 pound Italian sausage, 3 cloves garlic, ¼ teaspoon red pepper flakes
- Combine Rapini and Sausage: Add the rapini to the skillet with the sausage, increase the heat to medium-low, and gently toss to coat the rapini in oil.
- Serve and Enjoy: Drizzle with olive oil if you like and add a few cracks of black pepper. Enjoy this dish as a main course, accompanied by large chunks of ciabatta and grated Parmigiano-Reggiano, or as a side dish with a plate of pasta with marinara sauce.a drizzle of extra-virgin olive oil, a few cracks of black pepper, a dusting of parmigiano-reggiano or pecorino romano cheese
Notes
Italian sausage and rapini can be made in advance and is easily reheated in the microwave.
Store leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 439kcal | Carbohydrates: 3g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 850mg | Potassium: 409mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1519IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 3mg
