This pasta with rapini and sausage is one of those classic dishes that feels fancy but is actually quick and easy to make. It brings together Italian inspired flavours using just a handful of pantry staples and fresh ingredients.
Whether you’re craving something hearty or want to try a new way to use leafy greens, this dish is a delicious go to for weeknight dinners.
Why You’ll Love This Recipe
- It’s ready in 30 minutes
- Made with simple ingredients
- A perfect balance of bitter, spicy, and savoury
- Great way to enjoy leafy greens like rapini
- Easy to adapt for different dietary needs
Why Rapini?
Rapini, is a leafy green vegetable that adds a slightly bitter, earthy flavour to the dish. It’s rich in vitamins A, C, and K, as well as folate and iron.
Ingredients
- One bunch rapini
- Pasta of choice (orecchiette is what I used)
- 5 mini sausages or 3 large sausages, casing removed
- 1 to 2 tablespoons oil
- Red chili flakes, to taste
- 3 garlic cloves, minced
- Optional: grated parmesan cheese for topping
Step-by-Step Directions
1. Prep the rapini Wash the rapini thoroughly and trim the stems if needed. Chop up slightly. Boil in a large pot of salted water until tender, about 3 to 5 minutes. Drain.
2, Cook the sausage In a large skillet, sauté the sausage over medium heat, breaking it into small pieces with a wooden spoon until fully cooked through. Set aside once browned
3. Cook the pasta In a separate pot, bring water to a boil and cook your pasta according to the package instructions. Reserve a cup of pasta water before draining.
4. Sauté aromatics and combine In the same skillet used for the sausage, heat a bit of oil and sauté the garlic and red chili flakes until fragrant. Add in the chopped rapini and mix well.
5. Bring it all together Return the cooked sausage to the pan. Add the drained pasta and a few spoonfuls of reserved pasta water to help coat everything in the sauce. Toss well to combine.
6. Serve and enjoy Top with grated parmesan cheese if desired. Serve warm.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or olive oil to refresh the pasta.
Equipment
- Large pot for boiling
- Colander
- Large skillet or sauté pan
- Wooden spoon
- Knife and cutting board
Tips for Delicious Pasta with Rapini and Sausage
- Don’t skip boiling the rapini first - this reduces bitterness and softens the texture
- Use spicy sausage if you want extra heat
Substitutions, Variations, and Dietary Notes
- Gluten-free: Use gluten-free pasta
- Vegetarian: Swap sausage for white beans or plant-based sausage
- Mild option: Reduce or omit chili flakes and use mild Italian sausage
FAQs: Pasta with Rapini and Sausage
Yes, you can use kale, spinach, or Swiss chard, though the flavour will be milder than rapini.
Removing the casing helps the sausage crumble more easily in the pan, but you can leave it on and slice if you prefer.
Short pasta like orecchiette or rigatoni holds the sauce well, but spaghetti or linguine also work nicely.
More Healthy Recipes
Recipe
Pasta with Rapini and Sausage
Ingredients
Equipment
Method
- Wash the rapini thoroughly and trim the stems if needed. Chop the rapini up slightly. Boil in a large pot of salted water until tender, about 3 to 5 minutes.
- In a large skillet, sauté the sausage over medium heat, breaking it into small pieces with a wooden spoon until fully cooked through. Set aside once browned.
- In a separate pot, bring water to a boil and cook your pasta according to the package instructions. Reserve a cup of pasta water before draining.
- In the same skillet used for the sausage, heat a bit of oil and sauté the garlic and red chili flakes until fragrant. Add in the chopped rapini and mix well.
- Return the cooked sausage to the pan. Add the drained pasta and a few spoonfuls of reserved pasta water to help coat everything in the sauce. Toss well to combine.
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