This pasta sauce made with rapini and sausage is hearty enough to be a one dish meal. Rapini, or broccoli rabe, is more intense in flavor than regular broccoli. It can be found in many supermarkets. Be sure to use the leaves and the tender part of the stems in addition to the florets. The best kind of pasta for this sauce is orecchiette; a small, round shaped type from the Apulia region of Italy. Other good choices would be fusilli, cavatappi, or rigatoni.
Sun Oven Orecchiette con Salsiccia e Rapini
2 tablespoons olive oil
3 Italian sausages, casings removed
2 cloves garlic, minced
1 bunch (about 1 1/4 pounds) rapini (broccoli rabe), stems trimmed, cut into 1-inch lengths
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 pound orecchiette or other short pasta
1/2 cup freshly grated Romano cheese
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the sausage, stirring with a spoon to break it up, and cook until lightly browned, about 5 minutes. Stir in the garlic. Remove the pot from the heat. Stir in the rapini, season with salt and red pepper. Cover and transfer to the Sun Oven. Cook until the vegetables are soft, 1 to 1 1/2 o hours. Prepare the pasta according to the package instructions. Toss the cooked pasta with the sausage mixture. Sprinkle with cheese.
Makes 6 servings.