Rapini Sausage Pasta
If you’re looking for a quick, cozy dinner that tastes like it came straight from an Italian kitchen, this Sausage and Rapini Pasta is one of my favorite weeknight meals. It’s packed with savory Italian sausage, slightly bitter rapini, bright lemon, and plenty of Parmesan for a simple pasta dish that feels a little special without a lot of work.
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I started making this on busy weeknights when I wanted something hearty but still fresh. The rapini cooks right in the pasta water (hello fewer dishes), and the lemon at the end wakes everything up. Around here, it’s one of those dinners that looks fancy but really comes together in about 30 minutes.
If you love easy pasta dinners like this, you might also enjoy Crockpot Garlic Parmesan Chicken Pasta, Lemon Chicken Orzo Pasta, or Pistachio Pesto Pasta. They’re all simple, comforting meals that are perfect for busy nights.
Why You’ll Love This Recipe
- One-Pot Shortcut: The pasta and rapini cook in the same pot, saving time and dishes.
- Big Flavor, Simple Ingredients: Italian sausage, garlic, lemon, and Parmesan create a bold, balanced flavor.
- Weeknight Friendly: Ready in about 30 minutes from start to finish.
- Restaurant-Worthy: It tastes like something you’d order at an Italian restaurant, but it’s budget-friendly to make at home.
Ingredients
Rapini Sausage Pasta
Equipment
- large pot
- colander
- large skillet
- wooden spoon or spatula
- Microplane or grater for Parmesan and lemon zest
- knife and cutting board
Ingredients
- 12 ounces short pasta orecchiette, penne, or rigatoni
- 1 pound Italian sausage mild or hot, casings removed
- 1 large bunch rapini about 1 pound, trimmed and chopped into 2-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes or to taste
- ½ cup reserved pasta water as needed
- ½ cup freshly grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil.
- Add the pasta and cook until just shy of al dente according to package directions.
- In the last 3 minutes of cooking, add the chopped rapini to the same pot. Reserve 1/2 cup of the pasta water, then drain the pasta and rapini together.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it into small pieces, until browned and fully cooked through. Transfer the sausage to a plate and set aside.
- In the same skillet, add the remaining olive oil. Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Return the sausage to the pan, then add the drained pasta and rapini.
- Toss everything together over medium heat, adding a splash of reserved pasta water as needed to loosen and create a light sauce.
- Remove from heat and stir in the Parmesan, lemon zest, and lemon juice.
- Season with salt and black pepper to taste. Serve immediately with additional Parmesan on top.
Notes
- Salt the pasta water well so the pasta is properly seasoned.
- Brown the sausage until slightly crispy for the best flavor.
- Add pasta water gradually to control the sauce consistency.
- Toss the pasta thoroughly so the cheese melts evenly into the sauce.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Freezing:
This pasta can be frozen, though the texture of the rapini may soften slightly. Freeze in airtight containers for up to 2 months and thaw overnight before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Cook the pasta just shy of al dente since it will finish cooking in the skillet with the sauce.
- Don’t skip the reserved pasta water. It helps create a silky sauce that coats the pasta perfectly.
- If rapini tastes too bitter for you, blanch it in the pasta water for an extra minute before adding the pasta.
- Use freshly grated Parmesan for the best melt and flavor. Pre-shredded doesn’t melt as smoothly.
- Variation: Swap rapini with broccolini or kale if you can’t find it.
- Variation: Add a splash of cream at the end for a richer, creamier sauce.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Orecchiette, penne, or rigatoni work great because they hold the sausage and sauce well.
The sausage should be browned and no longer pink, with small crispy edges.
Absolutely. Simply reduce or omit the red pepper flakes.
Yes, but cooking it with the pasta is a great shortcut and still gives it the perfect texture.
