Linguine With Rapini And Sausage
1 bunch rapini
1 lb. sweet Italian sausage or sausage of choice
3 cloves garlic, minced
12 oz. pck of linguine or 350 g fresh linguine
1/2 tsp. hot pepper flakes
salt and pepper to taste
Place sausages on greased grill over medium heat. Close lid, turning occassionally and cook until done for about 15 minutes. Keep warm.
In a large pot of boiling, salted water, cook rapini until tender crisp - about 2-3 minutes. Remove with tongs, reserving liquid. Return water to boil.
Drain and squeeze excess water out of rapini. Chop coarsely. In a non-stick skillet, heat oil over medium-high heat and add garlic, rapini and hot pepper flakes. Cook, stirring frequently for 5 minutes.
Meanwhile, cook linguine according to directions. Drain well, reserving 1 c. of liquid.
Slice sausages and add to rapini mixture and to linguine, using water to moisten pasta to desired consistency. Salt and pepper to taste. Fresh parmesan or asiago cheese is optional.