Spaghetti Con Salsiccia E Rapini

Ingredients

Spaghetti

12 ounces

Italian sausage

1 pound, casings removed

Rapini (broccoli rabe)

1 bunch, chopped

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Red pepper flakes

1 teaspoon (adjust to taste)

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for an additional minute until fragrant.
4. Stir in the chopped rapini and sauté for about 5 minutes, until wilted and tender. If the rapini starts to stick, add a splash of reserved pasta water.
5. Season the mixture with salt and black pepper to taste.
6. Add the drained spaghetti to the skillet, tossing everything together. If the pasta seems dry, gradually add a bit more reserved pasta water until the desired consistency is reached.
7. Serve hot, garnished with grated Parmesan cheese and more red pepper flakes if desired.