Stir to mix the sausage and onions with the rapini, cook over medium heat until the rapini is tender, about 15 minutes. Add salt and pepper to taste. To serve, place 1 cup rapini mixture in the ...

1/2 pound rapini, see cook’s notes; 1 1/2 teaspoons salt; 2 tablespoons extra-virgin olive oil; 1 large garlic clove, thinly sliced; Pinch of dried red chili flakes ...

Rapini. 1 bunch broccoli rabe, aka rapini. 1 tablespoon salt. 3 tablespoons extra-virgin olive oil. 3-6 cloves garlic, chopped. Use a pot large enough to hold the entire bunch of rapini, 4-5 quarts.

The chef of Pittsburgh’s Cure and Morcilla offers up the simplest and most warming of wintertime dishes: quick-cooking pasta and a tomato sauce amped up with spicy sausage and broccoli rabe.

And while I’m writing this recipe down, it’s almost a nonrecipe camouflaged as a recipe because truly, after making it once, you’ll likely never need to measure the ingredients here again.

Place rapini in a large bowl. Cover with water, 2 Tablespoons olive oil, chili flakes, salt, pepper, and sugar. Set aside and allow greens to marinate for 30 minutes. Pre-heat grill to high. Strain ...

Add rapini, tossing to coat; add stock and stir. Reduce heat, cover, and cook until liquid is almost gone and rapini is crisp-tender, approximately 8 minutes. Remove cover and season with salt ...

Add the 1/2 cup hot chicken broth to the sausage and rapini mixture, stir and keep warm on low heat until pasta is ready. When pasta is cooked, ladle out about 1 1/2 cups pasta water and set aside.

A recipe for mushroom pasta with rapini and parmesan from the new cookbook “Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes.” ...

Recipe from Canadian Living's Pasta and Noodles takes only 30 minutes from start to serving time ... 2016), this recipe calls for rapini, but broccoli or broccolini could substitute.

In this unusual pasta dish, a pound of spaghettini absorbs an entire bottle of wine and takes on a dramatic purple color. The result is a flavorful balance of the wine’s acidity with the bitter ...