marcy taught me how to make this

and she graduated from the french culinary institute, so there.

one dish wonder

it contains one of my favorite foods ever.......

rapini (aka broccoli rabe)

add to it some garlic, red pepper flakes, cannellini, italian sausage, parm reggi and a pound of orecchiette and you've got yourself a platter full of vitamin goodness.

it's an easy weeknight supper, requiring only two pots. here's how:

trim and coarsely chop your rapini (i used 2 bunches for a pound of pasta).

bring large pot of salted water to boil.

blanch rapini for 3 minutes and move to ice bath (use tongs or a slotted spoon so you don't dump out the water. you'll be cooking the pasta in it next)

remove sausage from casings (1/2 pound should be enough) and brown. then drain on paper towels.

add 2 T olive oil to pan and saute 1/2 an onion, finely diced for 2-3 minutes, then add 3 cloves of minced garlic, 1/2 t red pepper flakes (or more if you like!) and cook a little longer. 

boil your pasta in the rapini water.

add rapini and sausage to saute pan along with a can of cannellini and a cup of chicken stock. stir and cover to heat through.

drain your pasta and combine with the rapini mixture.

pile it onto a platter and sprinkle with 1 T lemon juice (if you have it) and some parm reggi before serving.

and here's another often-requested rapini crostini recipe.  you'll want to eat them all yourself. but sharing is recommended.