Spicy Sausage with Rapini Pasta

Bring a large pot of lightly salted water to the boil. Blanch rapini for 1 minute, then remove with tongs and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 250ml of the pasta water.

Meanwhile, brown the sausagemeat in a large frying pan over medium-high heat. When the sausagemeat has nearly cooked through, drain off the excess fat and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add rapini, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese and enough pasta water to moisten.