My family can't get enough of this fast and easy spicy sausage pasta. It's the perfect way to use strozzapreti which literally means priest choker! Seriously. The spicy sausage, peppers all cook in a skillet while the pasta is boiling. At the end my great trick to add the rapini to the boiling pasta is a game changer. Slurping allowed! FULL RECIPE BELOW.

RECIPE: PASTA WITH SPICY ITALIAN SAUSAGE & RAPINI

Before starting make sure you have a large skillet that can hold all the pasta and sauce as it needs to finish cooking there. Also the time you add rapini to the water will vary depending on your pasta of choice so, make sure you are aware of this.

INGREDIENTS:

1- 500 gm package of strozzapreti pasta, or penne, cavatelli

3 tbsp. olive oil (45 ml)

2 raw spicy sausages, casing removed, crumbled

1 large shallot, chopped

½ red pepper , sliced

2 cloves garlic, chopped

1/2 bunch rapini, washed, cut into large pieces

¼ cup of vermouth (60 ml)

1 cup canned chopped or fresh plum tomatoes(250 ml)

Couple of ladles of pasta cooking water to adjust sauce thickness

Large handful fresh parsley

¼ cup freshly grated Parmesan, or to taste (50 ml)

Bring a large pot of salted water to boil.

Meanwhile, heat 1/2 the olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until golden brown, about 3 to 4 minutes. Add the shallots and sauté until soft, about 3 minutes. Add garlic, and pepper and sauté until softened, about another 1 minute. Add vermouth to deglaze the skillet. Add the chopped tomatoes and simmer for about 15- 20 minutes or until pasta is cooked. Remember to use some of the pasta cooking water in your sausage mixture before the rapini is added to water.

While the sauce is cooking, cook pasta in rolling boiling, salted water. Depending the cooking time suggested on package, at 2 minutes before the pasta should be al dente, add the chopped rapini and boil with pasta for 2 minutes. Using a spider or slotted spoon add the pasta and rapini back to the sausage mixture adding in some of the pasta water.

Cook in the large skillet for 1 minute until the pasta absorbs some of the sauce. Sprinkle with parsley and grated cheese and remaining olive oil. Serve immediately.

Makes 4 –6 servings

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