Orecchiette with sausage bolognese and rapini (plus a salad vinaigrette)
The best part of this recipe is that the pasta sauce and salad vinaigrette are completely make-ahead for your weeknight convenience!
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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
Instructions
- 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.