Description
Orecchiette with Chicken Sausage, White Beans & Rapini is light and flavorful and sure to be your next weeknight meal!
Ingredients
Scale
- 1 pound hot chicken sausage links
- 4 Tbsp. olive oil, divided
- 1 pound orecchiette
- 2 pounds rapini, trimmed and washed
- 15.5 oz. white beans (cannellini, great northern)
- 1 pint cherry tomatoes
- 1 – 2 Tbsp. red pepper flakes, to taste
- Parmigiano-Reggiano
Instructions
- In a large sauté pan, drizzle about 1 tablespoon olive oil and add sausage links.
- Cook until the internal temperature reads 160 F. Let cool, then slice into medallions. Place back into the sauté pan.
- Bring a large pot of water to a boil. Add the rapini and cook until soft, about 3 minutes.
- Remove with a slotted spoon, drain thoroughly and chop into bite-sized pieces. Add to the pan with the sausage along with the white beans and cherry tomatoes.
- Drizzle two tablespoons olive oil over the sausage mixture with red pepper flakes and cook until the tomatoes just begin to burst.
- In the meantime, bring a large pot of water to a boil. Add the orecchiette and cook according to package directions until al dente.
- When the pasta is done, drain and add to the sauté pan.
- Stir gently.
- Top with Parmigiano, and an extra drizzle of olive oil.