Rapini & Sausage Quinoa Pasta In a Garlic Sauce

This pasta comes together in under a half hour with minimal effort and only 2 pots or pans to clean – now that is my kinda weeknight dinner! If the 2 pot thing does not have you running for your kitchen…well then I don’t know what will.

Some people might shy away from cooking with rapini due to its naturally bitter taste. But who are we kidding? Bitter vegetables covered in olive oil and garlic? SOLD. All jokes aside, rapini is an absolute superstar in terms of nutritional value. It has loads of vitamin A, C and even a nice dose of iron! I love leaving the stems long with the head intact but if you’re serving little ones, feel free to cut it up into smaller pieces (they’ll never know, right?)

Also who doesn’t love cooking with white wine on occasion? I forgot to mention a crucial part of this recipe: 1 glass in the sauce, 2 in the tummy. That is an official step so please don’t skip it.

INGREDIENTS

  • 1 package quinoa pasta (or 3 cups pasta of your choosing)
  • 3 organic Italian turkey sausages, casings removed
  • 1 bunch rapini
  • 3 cloves garlic
  • ½ cup water (preferably the starchy water from the pasta)
  • ½ cup white wine OR 1/2 cup broth + 1 tbsp white wine vinegar
  • ¼ cup cold pressed extra virgin olive oil
  • Sea salt
  • Cracked black pepper

METHOD

  • In a large frying pan or saucepan, cook the sausage meat over medium high heat until browned, breaking it up as it cooks. Remove the meat from the frying pan and set aside. Drain off half the fat but reserve some for cooking the rapini in.
  • Boil a large pot of salted water and cook pasta according to package directions
  • While the water boils and pasta cooks, prepare the rapini. Chop off the ends of the stems and rinse well. Add the garlic to the frying pan with the reserved fat. Cook over medium heat for 1 minute before adding the rapini, the starchy water and the white wine or broth
  • Cook down the rapini, moving it around in the hot pan until it is wilted, bright green, and still has a little crunch to it. Add the sausage back to the pan and season with salt and pepper.
  • Drain the pasta and transfer it directly into the pan with the rapini and sausage.
  • Pour the olive oil over top and stir together until everything is evenly combined.
  • Garnish with fresh parsley or parmesan. Serve!

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