1 bunch rapini (broccoli rabe) or swiss chard, stems and white part discarded
2 tbsp olive oil
1 cup finely chopped yellow onions
3 cloves garlic, minced
1/2 tsp kosher or sea salt
3 links of spicy Italian sausage, casings removed
1/2 cup plain marinara sauce
10 oz. orecchiette
1/4 to 1/3 cup Pecorino Romano, grated
1/4 to 1/3 cup Parmigiano Reggiano, grated
Instructions
Boil large pot of salted water. Set aside bowl of ice water. 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. Drain rapini, coarsely chop 1 inch thick, and set aside.
Heat oil in a large skillet over medium heat. Add onion, garlic, and salt; sauté until onion is translucent. Add sausage and sauté until brown. Add rapini; sauté mixture for 2 minutes. Stir in marinara sauce; cook for 1 minute.
Add 1/4 cup of reserved rapini water to skillet along with 1/4 cup of tap water. Simmer sauce over low heat to thicken.
Bring rapini water back to a boil; add orecchiette pasta. Drain pasta and then add to sauce. Stir in half the cheese. Portion pasta into shallow bowls and sprinkle with remaining cheese.
Originally Submitted
6/3/2011
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