• Christina Iaboni

Pasta with Rapini and Sausage

This simple meal contains only 5 ingredients and can be made in less than 30 minutes!

My family has been eating more pasta than usual lately. Although we are all home now, I still have an energetic toddler to take care of, a house to organize and maintain after recently moving and I am 7 months pregnant, so I don’t have that much time or energy to cook! Pasta is fast, family friendly and economical and comforting during these challenging times. I love adding vegetables to pasta to make it more balanced and love the bitterness of rapini with the saltiness of the sausage. This meal reheats well and was enough for two dinners for us and then some.

Pasta with Rapini and Sausage

Serves: 4 Time: less than 30 minutes


3 hot or mild Italian sausages, casings removed 1 bunch of rapini, cut into 1-inch pieces ½ cup low sodium/no salt added chicken broth 1lb rotini pasta (or pasta of your choice) ½ cup grated Parmesan cheese


In a large non-stick skillet over medium-high heat, cook the sausages, breaking them up into small pieces. Cook until no longer pink, about 7-10 minutes. Remove from pan. Meanwhile, cook the pasta according to package directions.

Reduce the skillet heat to medium and add the rapini and chicken broth, cover and cook until the rapini is soft, about 10 minutes. Return the sausages to the pan and stir to combine.

Drain the pasta and reserve about 1 cup of the water. Combine pasta with the rapini and sausage mixture. Add about half the parmesan cheese. If the pasta appears dry, add a bit of the pasta water.

Serve and top with remaining Parmesan cheese. Enjoy.

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