Rapini & Sausages
This classic Italian recipe of sautéed rapini and sausage is everything I love about rustic cooking. Simple ingredients, bold flavors, and just the right balance of bitter, salty, and spicy. It comes together quickly, yet feels hearty and comforting. Serve it as is, or toss it with pasta for a satisfying meal that brings a little southern Italy to your kitchen.
Ingredients
1 large bunch rapini (broccoli rabe), trimmed and roughly chopped
3 Italian sausages (spicy or mild), casings removed
3 garlic cloves, thinly sliced
1 small dried chili (or pinch of chili flakes), optional
Olive oil
Salt
Freshly cracked black pepper
Lemon wedge, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Add the rapini and blanch for about 2 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through. Remove from pan and set aside.
In the same pan, add a bit more oil if needed. Sauté the sliced garlic and chili (if using) until just golden and fragrant—don’t let it burn.
Add the blanched rapini to the pan. Season with a pinch of salt and pepper. Toss everything together, then return the sausage to the pan. Cook for 3–5 minutes, stirring occasionally, until everything is warmed through and well mixed.
Finish with a drizzle of olive oil and a squeeze of lemon if you like. Serve on its own, over creamy polenta, or toss with pasta and a splash of the pasta water and parmesan.
