alteRecipes.com recipe
derived from
Alice Waters's fusilli with greens and sausage
The Art of Simple Cooking, page 267
| 2. | mild American sausage | ⅓ lb. broken up, casings, if any, removed |
| 3. | radiatore | ⅔ lb. |
| 4. | rapini | 1 bunch, chopped (or 1 bunch per adult) |
| 5. | shallots | 2, chopped |
1. Fill your pasta pot with water, salted to taste, and put it on to boil.
2. Heat your frying pan or pot over medium-high heat, put the sausage in, and cook till the sausage is cooked through and crispy, about 10 minutes.
3. Add the radiatore to the pasta pot.
4. Stir the rapini into the frying pan or pot, and reduce the heat to medium-low. Stir the mixture occasionally. Cook till the rapini has shrunk to about half its original size, about 10 minutes.
5. Stir the chopped shallots in, turn the heat up to high, and stir until the shallots start to lose their opaqueness.
6. When the pasta is done and the sausage and rapini are done, drain the pasta, stir everything together, and serve, topped if you like with grated Parmesan cheese and/or drizzled with olive oil.