INGREDIENTS
- 1 bunch cut into 2 inch rapini cleaned
- 450g orecchiette, penne rigate pasta bocconcini
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- to taste red pepper flakes
- pinch for serving parmesan cheese
Pasta Sauce
- 2 tbsp extra-virgin olive oil
- 1 clove minced garlic finely chopped
- 1 medium onion
- 1 large red bell pepper finely chopped
- 5 large sausages casings removed
- 1 cup uncooked tomato sauce
Mediterranean Lemon Vinaigrette
- ½ cup red wine vinegar
- 4 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1 cup olive oil
- 4 Tbsp fresh lemon juice
- Bowl your favourite salad
METHOD
- Fill a deep pot with 5 litres of water and bring to a boil.
- In a separate pan, heat oil, (for hot pepper lovers – add the hot peppers in at this point or alternatively at the end when serving). Add sausage bolognese sauce and cook until heated through. Set aside until the pasta is ready.
- Add rapini to the boiling water and boil for 5 minutes. Then, add the pasta and salt and cook the pasta to “al dente” (check the pasta packaging for cook time).
- Drain the pasta and rapini together. Put the pasta and rapini into a large serving dish. Pour the sausage bolognese sauce over the cooked pasta and rapini. Toss until all of the ingredients are incorporated. Top with freshly grated Parmesan.
- Serve with a green salad tossed with the dressing you prepared.