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Ingredients needed
- 200 g of Favuzzi orecchiette pasta
- 2 garlic cloves, sliced
- 15 ml (1 tbsp) of Favuzzi hot pepper purée
- The meat from 2–3 mild Italian sausages, depending on the size
- 120 ml (1/2 cup) of white wine
- 200 g of rapini, cut into pieces a few cm long
- 40 g of grated Parmesan cheese
- A drizzle of Favuzzi olive oil
- Salt and pepper, to taste
Products used in this recipe
Steps of preparation
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In a skillet over medium heat, add a drizzle of olive oil
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Add the sausage meat and cook for 4–5 minutes, breaking it apart as it cooks
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Add the garlic and chili paste and cook for 1–2 minutes
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Pour in the white wine and simmer until it is almost completely reduced
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Meanwhile, bring a pot of salted water to a boil
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Blanch the rapini for about 30 seconds, then transfer them to ice water to stop the cooking
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Drain and set aside
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In the same boiling water, cook the orecchiette for about 12 minutes
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Reserve about 120 ml of the pasta cooking water before draining
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Add the rapini and cooked pasta to the skillet with the sausage
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Add a splash of the pasta cooking water and the Parmesan
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Toss well to create a light, creamy sauce
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Serve and top with extra grated Parmesan
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