Rapini is a cool-season crop, so the best time for home gardeners to grow it is in the fall or early spring, but it is available year-round.
Rapini is rich in vitamins A, C, and K; thiamin, riboflavin, folate, zinc, manganese, potassium, calcium, and iron. It is low in saturated fat and is a good source of fiber.
It has a somewhat strong and bitter flavor, which makes it a good complement to both milder foods like pasta and polenta, and strong flavors like garlic, chili, and anchovy.
Ingredients:
Orecchiette Pasta (500g)
3 cups coarsely chopped rapini
1/4 cup Extra Virgin Olive Oil, divided
4 Mild (or Spicy Italian) Sausages
1 cup thinly sliced white onion
2 cloves garlic, minced
1/4 cup of Parmesan Cheese
1 tbsp of Lemon Juice (freshly squeezed)
Salt and pepper, to taste
Chopped fresh parsley and crushed chilies (optional)
Directions:
Cook pasta in a large pot of boiling, salted water for 7 minutes. Add rapini to the boiling water and pasta and cook, stirring, for about 5 minutes or until pasta is al dente. Reserve 1/2 cup of the cooking water then drain pasta and rapini well and return to pot.
Meanwhile, heat 1 tbsp of the oil in large nonstick skillet over medium-high heat. Cook sausage meat, breaking up with spoon, for about 5 minutes or until no longer pink. Remove to a strainer to drain.
Return skillet to medium heat and add remaining oil. Cook onion and garlic until softened. Add in pasta and rapini, sausage meat, cheese, lemon juice, salt and pepper. Stir in some of the cooking water to moisten, if necessary, and stir until well coated and heated through.
Serve immediately and garnish with parsley, chilies and additional cheese, if using.