A delicious twist on an Italian classic comfort food, featuring rapini straight from the garden, Italian sausage, and a vibrant rapini pesto served with rigatoni.
In a large pan or skillet, heat some oil.
Remove spicy Italian sausage from its casing, add it your skillet and brown it off.
Next, add finely sliced garlic and cook until fragrant.
Then add Calabrian chillies and cook down until caramelized.
Add a splash of white wine and let that cook off for a few minutes.
For the pesto, rough chop your rapini and blanch it in boiling salted water for 3-4 minutes until slightly soft.
Drain it off, and blend with garlic, olive oil, parmigiano Reggiano and a splash of the water you cooked your rapini in. Blend until smooth and adjust for salt.
Boil your pasta until al dente (we used rigatoni), and then add it straight to your skillet where you cooked the sausage. Remember to save the pasta water.
Add the rapini pesto, a splash of pasta water and a generous amount of grated Parmigiano Reggiano and stir to combine.
Serve with more grated Parmigiano Reggiano
