Easy to Prepare: Short Pasta with Sausage and Cime di Rapa

Ingredients:

• 400g short pasta (e.g., penne, rigatoni, fusilli)
• 250g Italian sausages (salsicce), casings removed
• 3-4 cloves of garlic, thinly sliced
• 400g cime di rapa (broccoli rabe), trimmed and blanched
• 4 tbsp olive oil
• Chili flakes (optional, for a spicy kick)
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Cime di Rapa:

   • Bring a pot of salted water to a boil. Blanch the cime di rapa for 2-3 minutes, then drain and set aside.

2. Cook the Sausages:

   • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Crumble the sausage into small pieces and cook until browned. Remove and set aside.

3. Sauté Garlic and Chili (Optional):

   • In the same skillet, add the remaining olive oil. Sauté the garlic until golden and fragrant. Add chili flakes here if you'd like a bit of heat.

4. Combine with Cima di Rapa:

   • Add the blanched cime di rapa to the skillet. Toss it with the garlic and oil for a few minutes, then return the cooked sausage to the pan. Mix well, seasoning with salt and pepper to taste.

5. Cook the Pasta:

   • Cook your short pasta in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.

6. Combine Pasta and Sauce:

   • Toss the pasta into the skillet with the sausage and cime di rapa. Add a splash of reserved pasta water to help the sauce coat the pasta evenly.

7. Serve:

   • Plate the pasta immediately and finish with a drizzle of high-quality olive oil for added richness.

Enjoy your meal.