Fusilli with Rapini and Sausage
Lois RingelheimProfessional ChefFairfield, Connecticut
1 pound hot Italian sausage
½ cup olive oil
2 bunches rapini (broccoli rabe), tough stems removed and coarsely chopped
8 large cloves garlic, coarsely chopped
1 cup chicken stock
1 pound fusilli
Dried hot red pepper flakes for garnish
Freshly grated Parmesan cheese for garnish
Preheat the oven to 375°.
Pierce the sausages with a fork and place in a baking pan. Bake until done, about 35 minutes. Remove from the oven, let cool, and slice thinly.
In a large skillet, heat ¼ cup of the oil over medium heat. Add the rapini and sauté until wilted. Add garlic, the remaining ¼ cup oil, and simmer over low heat for about 5 minutes. Add the cooked sausage slices, cover, and simmer for 5 minutes more.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Transfer the pasta to the skillet and toss with the sauce to coat well. Place in a warm serving bowl and sprinkle with red pepper flakes and Parmesan cheese.