Quantcast

«

»

Mar 17 2013

Rigatoni With Rapini And Sausage

INGREDIENTS
half pound rigatoni
half pound Italian sausage
one head rapini (i.e., broccoli rabe)
fresh tarragon
fresh-ground black pepper
red chile pepper flakes
six garlic cloves, chopped
salt
olive oil
half cup white wine
half cup chicken stock
parmigiano reggiano

IMG_3554

Rough chop the rabes, discarding the very bottom inch or so. Boil for a minute or so in salted water. Remove the rabes and keep the rabe water, which you will then add more water to for boiling the rigs.

IMG_3555

Sautee the garlic with tarragon, red, and black pepper until it is toasty.

IMG_3556

Remove the sausage from casing and add to the sautee, breaking it up as it browns.

IMG_3557

Turn the heat up a bit and deglaze with the wine, reducing until all the alcohol is gone.

IMG_3558

Add the stock and reduce while you boil the rigs until very molto al dente.

IMG_3559

Throw the rabes in.

IMG_3560

Add about a half cup of the pasta water to the sauce, drain the rigs, turn the heat up some more, and finish the rigs for a couple minutes in the sauce, stirring gently occasionally.

IMG_3561

You know the rest!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite="" class=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>