weeknight gourmet

La Dolce Pasta

Taste: ****
Difficulty: Easy
Cleanup: Quick

On Sunday I was organizing some recipes I had cut out of magazines and came across this pasta dish.  I was particularly excited because I had exactly a 1/2 pound of hot Italian sausage in the freezer, 1 box of campanelle pasta in the cabinet, and a jar of marinara sauce and grated Parmesan and Romano in the refrigerator.   All I needed to get was the broccoli rabe!

The pasta was a delicious use of some leftover ingredients!  Tim and I both loved it!

Pasta with Sausage & Rapini
Adapted from a recipe published in InStyle Magazine

  • 1 box campanelle pasta
  • 1 bunch broccoli rabe, chopped and trimmed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 cups store-bought marinara sauce
  • 1/4 cup grated pecorino Romano cheese
  • 1/4 cup grated Parmesan cheese

In a large pot of boiling salted water, cook pasta according to package directions.  Add broccoli rabe during last 3 minutes of cooking, drain.

Heat olive oil in a large skillet over medium heat.  Add onion and garlic, cook 2 to 3 minutes or until onion starts to soften.  Add sausage, breaking it up with a wooden spoon.  Cook until browned, about 3 minutes.  Add cooked pasta and broccoli rabe to skillet, tossing until combined.  Stir in marinara sauce.  Cook 1 minute or until heated through.

Sprinkle with cheese before serving.

Serves 6.

 

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