This is one of my favorite all time pastas. It’s a quick and easy dish, and I always pile on the greens to make it extra healthy. I usually make it when I have some leftover sausage or cooked rapini in the fridge, but feel free to make it from scratch by following the directions below. It’s also a lunchtime winner because you can eat it at room temperature without having to heat it up.
Make sure you cook your pasta so it is a little al dente, as some texture from the pasta really goes well with the sausage and rapini sauce. This is also a great make-ahead dish, as you can make the sausage and rapini in advance, and literally have this on the table in 15 minutes during a weeknight. If there wasn’t already enough to love about this dish, it also works well with gluten free pasta too!
1 cup cooked rapini
450 grams penne pasta
2 tbsps olive oil
1/2 cup grated parmesan
2 tbsps salt (for pasta water)
olive oil to finish
I always use leftover greens for this pasta. If you are making from scratch, see my recipe for amazing rapini here.
Heat water to boil.
Add salt to water.
Cook pasta according to package directions. Make sure your pasta is a little al dente.
Cook your sausages. You can BBQ them, use leftovers or cook them on the stovetop in a skillet.
Slice sausages into chunks.
Combine sausages, greens and pasta.
Drizzle with olive oil and cheese to finish.