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Spaghetti with Roma Italian sausage, rapini, basil and tomatoes

Add a little sausage to the classic Italian greens, and taste the bittersweet flavor!
  • Serves 4
  • Prep time 20 min, Cooking time 15 min
  • Bittersweet
  • Appetizers
  • Appetizers
  • Breakfast
  • Déjeuner
  • Hors d’oeuvres
  • Kid friendly
  • Kid friendly
  • Main course
  • Main course
  • Pizza
  • Plaisir pour les enfants
  • Salad
  • Sandwich
  • Ingredients
    • 4    ROMA Italian sausages, cooked and sliced ½” thick
    • 2    medium fresh tomatoes, diced
    • 1    large onion, diced
    • 3    large garlic cloves, chopped
    • 15 ml (1 tbs)   tomato paste
    • 200 ml   white table wine
    • 3 branches    fresh thyme, plucked
    • 1 box spaghetti (454 g), cooked al dente
    • 1 bunch  rapini
    • 8 leaves  fresh basil , coarsely chopped
    • 45 ml (3 tbs) olive oil
    • Parmigiano-Reggiano cheese, grated, to taste
    • Salt and black pepper, to taste

     

  • Preparation
    • 1 Boil rapini in salted water until tender, drain and set aside.
    • 2 Cook pasta according to package directions, drain and set aside.
    • 3 Meanwhile, sauté the onions and garlic in olive oil over medium heat until translucent.
    • 4 Add tomato paste and deglaze with white wine. Add thyme, simmer to reduce the volume.
    • 5 Add tomatoes and cook over medium heat for 5 minutes. Add pasta to tomato sauce, reheat, stirring to coat. Toss with sausage slices and rapini.
    • 6 Remove from heat and top with basil and grated Parmesan

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