Orecchiette pasta with rapini and fried sausages
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The sauce for this pasta is made with natural Italian sausage, both spicy and sweet, for a more complex flavor. The fried sausages are sliced and simmered in tomato sauce, then cooked orecchiette pasta and blanched broccoli rapini are added. Everything is thoroughly mixed to coat the little ears with the delicious sauce, and then sprinkled with grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g sweet Italian pork sausages
- 220 g of spicy Italian pork sausages
- 1/3 cup olive oil
- 6 large cloves garlic, thinly sliced
- 2 x 400g cans of canned crushed tomatoes, preferably San Marzano
- 0.5 cups dry red wine
- 1/4 cup tomato paste
- 450 gr. dry orecchiette pasta
- 2 bunches of rapini (about 1 kg total)
- 1 cup freshly grated Parmesan cheese, plus extra for serving
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Recipes with similar ingredients: orecchiette pasta, rapini, kupaty (fried sausages), San Marzano tomatoes, red wine, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Prick the sausages with a fork and place them on a baking sheet. Bake for 15-20 minutes, turning once, until cooked through. Slice into 1 cm thick slices and set aside.
- Heat olive oil, such as Le Creuset, in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the sausage slices and cook for 5 minutes, stirring frequently, until golden brown. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper, and let the sauce simmer while you cook the pasta and rapini.
- Fill a very large saucepan halfway with water and add 1 tablespoon of salt. Bring to a boil. Add the pasta and cook for exactly 9 minutes. While the pasta is cooking, trim the rapini just below the leaves and discard the stems. Cut the leafy portion crosswise into 2-inch (5 cm) pieces. After 9 minutes, add the rapini to the pasta and continue cooking for another 2-3 minutes, until the pasta is al dente and the rapini is crisp-tender.
- Drain in a large colander, reserving 0.5 cups of the liquid. Add the pasta and rapini to the saucepan. Stir in the Parmesan and 1 teaspoon of salt. If the pasta seems dry, add a little more liquid. Taste and serve, sprinkled with more Parmesan.
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