• 4servings
  • 35minutes
  • 765calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch rapini, ends trimmed, cut into 5cm pieces

  2. 350g bow tie (farfalle) pasta

  3. 450g spicy fresh Italian sausages, casings removed

  4. 5 cloves garlic, crushed

  5. 1 shallot, chopped

  6. 2/3 (280g) jar marinated artichoke hearts, drained and quartered

  7. 2 roasted red peppers, sliced

  8. 80g freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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