Casarecce with Sausage and Rapini

Ingredients

Preparation

1. Bring a large pot of salted water to a boil. Add the rapini and blanch for 2 to 3 minutes, or until bright green and tender.
2. Remove the rapini with a slotted spoon and transfer to a bowl of ice water to stop the cooking. Once cooled, drain and set aside.
3. In the same pot of boiling water, add the casarecce. Cook until just al dente, 1 minute less than the time indicated on the package. Before draining the pasta, reserve about 1 cup of pasta water.
4. Meanwhile, in a large pan over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 more minute, until fragrant.
6. Crumble in the sausage, breaking the meat apart with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. If desired, add red pepper flakes for some extra heat.
7. Add the reserved blanched rapini to the skillet, stirring to combine with the sausage and onions. Cook for an additional 2 to 3 minutes to heat through.
8. Add the drained casarecce to the pan. Toss everything together, adding reserved pasta water and grated Parmesan a little at a time until you reach the desired sauce consistency.
9. Top with more grated Parmesan and season with salt and freshly ground black pepper to taste. Serve immediately. Buon appetito!