8 ounces penne
1/2 to 1 bunch rapini or about one small bunch
2 links Italian sausage or soy sausage substitute
(Oil to saute only if using soy sausage)
1/2 onion, diced
1 clove garlic, chopped
pinch of red chili flakes (optional)
1/4 cup grated parmesan or peccorino cheese
In a large pot, boil water with a large pinch of salt for the pasta and to blanch the rapini.
Heat a large skillet over medium heath and into it, crumble the Italian sausage and add the onion. (If using soy, then add oil to saute sausage and onions)
Cook over medium heat and after 5 minutes add the garlic.
Cook until onion is translucent and sausage is cooked through.
If sausage sticks to the pan, add a splash of water and scrape it up with a wooden spoon.
Cook the rapini in the boiling water fr 3 minutes then take out with tongs or a strainer.
Bring the water up to a boil again and add the penne.
Chop the rapini roughly and add it to the sausage mixture along with the chili flakes.
Combine the cooked penne and sausage mixture and add half the parmesan cheese, tossing to combine.
Taste for seasonings and serve with the rest of the cheese.