Toasted Orecchiette with Sausage & Rapini Our toasted orecchiette recipe is delicious and features a fun and unique pasta. Mix Italian sausage, rapini greens, parmesan, and Bertolli® d’Italia Creamy Rosa Sauce together with the pasta for a comforting meal. 6 Servings 10 minutesPrep Time 22 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 3 teaspoons olive oil,, divided 1 pound sweet or spicy bulk Italian sausage 12 ounces uncooked orecchiette pasta 3 cups chicken broth 1 bunch rapini or broccolini, ends trimmed, cut into 1-1/2-inch pieces (about 1 pound) 4 cloves garlic,, thinly sliced 1 jar (24.7 ounces) Bertolli® d'Italia Creamy Rosa Sauce ½ cup grated Parmigiano-Reggiano cheese Directions Step 1: Heat 1 teaspoon oil in large nonstick skillet on medium-high heat; add sausage. Cook 6-8 minutes or until browned, breaking up the meat with a wooden spoon. Drain sausage; transfer to clean bowl. Heat remaining oil in same skillet; add pasta. Cook 4-5 minutes or until toasted and light golden brown. Add garlic and stir 30 seconds. Step 2: Add broth to pan; bring to a boil. Cover. Cook on medium heat 8-9 minutes or until pasta is al dente and most liquid is absorbed. Add rapini and cooked sausage; cook 3-4 minutes or until stems are vibrantly green and leaves are wilted, stirring occasionally. Stir in sauce; cook 1-2 minutes or until heated through. Top with cheese before serving. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
