This is an incredibly tasty meal, perfect for those nights when you need to get dinner on the table with as little fuss as possible.

 

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Pasta with Sausage, Leeks and Rapini

  • Author: Helen Kain
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Description

This is an incredibly tasty meal, perfect for those nights when you need to get dinner on the table with as little fuss as possible.


Scale

Ingredients

  • 1 lb Italian Sausage, casings removed
  • 1 bunch rapini (broccoli rabe), cleaned and roughly chopped into 1” pieces
  • 23 medium leeks (white & light green parts only) in ¼” slices
  • 1 cup chicken stock
  • 1 cup white wine
  • 1 lb short pasta (Fusilli, Campanelli or Cavatappi)
  • Grated Parmigiano-Reggiano cheese

Instructions

  1. Put a large pot of water on to boil for the pasta.
  2. Brown the sausage in a large frypan or 4-6 quart saute pan for about 5 minutes. Remove browned sausage to metal colander to drain. Add a little olive oil to the pan and saute the leeks until softened (about 5 minutes). Add the wine and reduce to half, scraping up brown bits with a wooden spatula. Add the stock and bring to a simmer. Return the sausage to the pan, cover and let simmer for 3 minutes.
  3. Meanwhile, cook the pasta until al dente.  A few minutes before it’s done, add the rapini to the sausage mixture and saute for 2 minutes until bright green. Drain the pasta.
  4. Combine all ingredients and serve, sprinkled with grated parmigiano-reggiano cheese.


Nutrition

  • Serving Size: 4
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