Rapini With Sausage And Pasta
4 hot Italian sausages (or personal choice)
1 bunch fresh rapini
1 box linguini (12 oz) (or pasta of choice)
1/3 c. olive oil
3 cloves garlic, minced
½ tsp hot pepper flakes
Salt and pepper to taste
¼ c. Parmesan or grated Asiago cheese
Place sausages in a lightly greased pan and cook over med-high heat with the lid on for about 15 minutes, turning occasionally. Cook until no longer pink.
Cook rapini in a large pot of salted boiling water for 4-6 minutes until tender crisp. Removed with tongs to colander and squeeze out excess water. Reserve water. Return water to boil.
Add linguini and cook according to package until firm but tender, reserving ½ c. of pasta water. Drain linguini well.
Heat oil over medium-high heat and add garlic, coarsely chopped rapini and chili flakes and cook for 5 minutes. Add linguini and add enough cooking water to moisten pasta.
Slice sausages and add to pasta. Top with cheese.