Vesuvio in meat sauce with rapini

INGREDIENTS

  • 140g Vesuvio pasta
  • 2 uncooked Italian sausage
  • 1 bunch rapini, cut into bite-sized pieces
  • 1 cup tomato sauce
  • 1/4 cup chicken stock
  • Salt, to taste
  • Freshly-grated Pecorino Romano cheese, for serving

METHOD

  1. Bring a large pot of water to boil, and add the pasta and salt
  2. Remove the sausage casings and crumble the meat into a frying pan over medium low heat and slowly cook the meat until it no longer looks raw, about two minutes. (Do not brown the meat)
  3. Add the tomato sauce and stir to combine. Increase the heat to medium until the tomato sauce is simmering gently
  4. Add the stock and decrease the heat until the ragù is at a very gentle simmer, with a bubble just occasionally breaking the surface
  5. Add the broccoli rabe with about two minutes before serving (you don't want to overcook the vegetable)
  6. When the pasta is almost cooked, use a slotted spoon to transfer the pasta directly to the ragù.  Mix gently.  The pasta will finish cooking in the ragù  
  7. Serve topped with freshly-grated Pecorino Romano cheese

NOTES

  • If you can't find Vesuvio pasta, you can substitute any small pasta that catches the ragù, such as orecchiette
  • You can use Swiss chard instead of rapini
  • Based on recipe by Eataly

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