La Dolce Pasta
On Sunday I was organizing some recipes I had cut out of magazines and came across this pasta dish.Â I was particularly excited because I had exactly a 1/2 pound of hot Italian sausage in the freezer, 1 box of campanelle pasta in the cabinet, and a jar of marinara sauce and grated Parmesan and Romano in the refrigerator.Â Â All I needed to get was the broccoli rabe!
The pasta was a delicious use of some leftover ingredients!Â Tim and I both loved it!
Pasta with Sausage & Rapini
Adapted from a recipe published in InStyle Magazine
- 1 box campanelle pasta
- 1 bunch broccoli rabe, chopped and trimmed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3 cups store-bought marinara sauce
- 1/4 cup grated pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
In a large pot of boiling salted water, cook pasta according to package directions.Â Add broccoli rabe during last 3 minutes of cooking, drain.
Heat olive oil in a large skillet over medium heat.Â Add onion and garlic, cook 2 to 3 minutes or until onion starts to soften.Â Add sausage, breaking it up with a wooden spoon.Â Cook until browned, about 3 minutes.Â Add cooked pasta and broccoli rabe to skillet, tossing until combined.Â Stir in marinara sauce.Â Cook 1 minute or until heated through.
Sprinkle with cheese before serving.