Italian Sausage & Rapini Orchiette

• porce: Servings: 4
• celkový čas: 1 minute

Ingredience

4 Italian sausages, casings removed & crumbled into chunky bits

1 bunch rapini, trimmed, roughly chopped

3 cloves garlic, smashed and minced

2 chilies, fresh, sliced thinly

1 ½ cups dry white wine

1 lb orecchiette pasta

1 ½ cups pasta water

3 cups Parmigiano-Reggiano, grated

Olive oil

Salt, to taste

Black pepper, to taste

Pokyny

Fill a large pot with water, salt it like the ocean, and bring it to a boil. Add the orecchiette and cook until just under al dente (1-2 minutes less than the package says). Reserve 1.5 cups of pasta water, then drain the pasta. Set aside.

Heat a large skillet over medium-high, and add a hefty glug of olive oil. Toss in the sausage (casings off, crumbled). Cook, breaking it up with a wooden spoon, till browned and crispy, about 6-8 minutes. Keep the fat—it’s the soul of the dish.

Drop the heat to medium. Add garlic and chilies to the sausage. Stir for 1-2 minutes till fragrant—don’t let the garlic burn, or Randy’s coming for you.

Pour in the 1.5 cups white wine. Scrape up the skillet’s brown bits and let it simmer, reducing by half, about 3-4 minutes, till it’s thick and bold.

Add the rapini to the skillet. Stir and let it wilt into the mix, about 2-3 minutes, soaking up that sausage-wine swagger.

Toss the orecchiette into the skillet. Add the 1.5 cups of pasta water. Stir over medium heat till the sauce thickens and hugs the pasta, about 2-3 minutes. Splash more pasta water if it’s too tight.

Take it off the heat. Stir in 2 cups of Parmigiano-Reggiano till it’s creamy and melted. Hit it with black pepper and salt to taste—make it sing.

Dish it into bowls, top with the remaining 1 cup Parmigiano, and add extra pepper or olive oil if you feel it. Serve hot, with wine on the side.