Prep
3 min
Total
12 min
Serves
2
INGREDIENTS
- 2 casing removed sausages
- 1 cup chopped rapini
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 1/2 tablespoon chopped chilli
- 1 cup beef stock
- 2 tablespoons grated pecorino
- To taste salt and pepper
- 2 cups al dente rigatoni
METHOD
In a medium-high heat awesome pan tear sausage meat and let sear.
When you start to see colour add garlic, chillies and shallots. Stir and lightly caramelize add rapini and deglaze with beef stock. Add pasta and reduce down until pasta is glazed. Remove from heat season with SNP add pecorino and serve.