Try this Orecchiette with rapini and spicy pork sausage recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. Add rapini and cook until crisp- tender, about 3 minutes. (keep the rapini cooking water on stove over low heat). Using a slotted spoon, transfer rapini to ice water to stop cooking. Drain rapini, finely chop and set aside.
heat oil in a large skillet over medium. Add onion, garlic and salt; sauté until onion is translucent, about 5 minutes.
Add sausage and sauté, chopping up the meat with a spoon until its brown and crumbly, about 6 minutes. Add reserved rapini; sauté mixture for 2 minutes. Stir in marinara sauce; cook for 1 minute.
Add 1/2 cup of reserved rapini water to skillet along with 1/2 cup of tap water (which is less bitter then rapini water). Simmer sauce over low heat to thicken slightly.
Meanwhile, bring rapini water back to a boil; add orecciette pasta. cook until al dente, about 7 minutes. Drain pasta and then add to sauce. Stir in half the cheese. Portion pasta into six shallow bowls and sprinkle with remaining cheese.
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Serving Size: 1 Serving (948g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1559 | ||
Calories from Fat: 306 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 77.8mg | 24 % | |
Sodium 1856.1mg | 64 % | |
Potassium 1202.1mg | 32 % | |
Total Carbohydrate 243.3g | 72 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 229.5g | ||
Protein 66.5g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1559
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