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–+ servings
Orecchiette pasta with sausage, broccoli rabe, lemon slices, and grated cheese in a white skillet, stirred with a wooden spoon.
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Rapini Sausage Pasta

A quick and flavorful pasta made with savory Italian sausage, tender rapini, garlic, lemon, and Parmesan. This easy weeknight dinner comes together in about 30 minutes and tastes like a restaurant-quality Italian meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 868kcal
Author: Wendy

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.
    A large pot filled with fresh kale leaves on a white surface, surrounded by small bowls containing various ingredients such as grated cheese, spices, and liquids.
  • 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.
    Ground meat is cooking in a white skillet with oil, surrounded by bowls of chopped greens, grated cheese, sliced garlic, seasonings, and liquids on a white countertop.
  • 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.
    A white pan with sliced garlic sautéing in oil, showing browned bits; surrounding are bowls of grated cheese, spices, and liquids on a white surface.
  • 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.
    A skillet containing orecchiette pasta with broccoli, sausage, and shredded cheese on top, placed on a white surface.
  • 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.

Nutrition

Serving: 1Serving | Calories: 868kcal | Carbohydrates: 68g | Protein: 34g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 95mg | Sodium: 1059mg | Potassium: 620mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1654IU | Vitamin C: 17mg | Calcium: 255mg | Iron: 4mg