Rapini with Pasta & Sausage


  • 2 bunches of fresh Rapini
  • 1 1/2 pounds of your favourite sausage (remove the casings)
  • 2 cloves of garlic
  • 1 (450 g) package of Penne or Farfalle
  • 1/2 cup of chicken or vegetable stock


Brown sausage in large skillet, breaking up the meat into a crumbly consistency. While sausage is browning, clean the rapini and remove only the thick tougher ends of stalks. Chop the rapini into bite sized pieces. Drain sausage and set aside. In a large pot, bring water to a boil for the pasta and cook the pasta according to package directions. Remove the browned sausage meat and set aside. In the same large skillet, add chopped garlic cloves in a bit of olive oil for a couple of minutes (do not clean pan as remaining fat from sausage will add more flavour). Add the rapini and chicken or vegetable stock to the skillet; cook until greens have wilted. Add sausage and heat through. Toss with cooked pasta and enjoy. Watch the salt on this as some sausages will have a lot of it and could potentially make this dish to salty if more salt is added. For a yummy vegetarian alternative, make sure to increase the olive oil accordingly, add some freshly grated parmesan cheese and leave out the sausage. Serves 4.

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