Italian sausage, walnuts and rapini team in comforting pasta dish
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Hey there, time traveller!
This article was published 22/01/2009 (6387 days ago), so information in it may no longer be current.
This flavourful dish is the perfect comfort food for a chilly winter day. The Italian sausage, combined with a savoury blend of garlic, onion and lemon zest, is perfectly topped with toasted walnuts.
Rustic Walnut Rapini Pasta
250 g ( 1/2 lb) hot Italian sausage meat, crumbled
250 ml (1 cup) sliced red onion
4 cloves garlic, minced
250 ml (1 cup) walnut halves, toasted
250 g ( 1/2 lb) rigatoni pasta
1.5 l (6 cups) rapini, roughly chopped
15 ml (1 tbsp) lemon zest
125 ml ( 1/2 cup) grated Parmesan or Pecorino cheese
Chili flakes (optional)
In a large skillet, brown sausage meat over medium-high heat, breaking up pieces with the back of a spoon. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Stir in walnuts.
Meanwhile, cook pasta according to package directions. Add rapini during the last minute of cooking. Reserve 125 ml ( 1/2 cup) of the pasta water in a measuring cup. Drain pasta and rapini in colander.
Add reserved pasta water, lemon zest and Parmesan cheese to the walnut mixture. Stir in pasta and rapini.
Serve with additional Parmesan cheese and chili flakes, if desired.
Makes 4 servings.
Nutritional information per serving: 680 calories, 30 g protein, 39 g fat (10 g saturated fat), 55 g carbohydrates, 4 g fibre, 55 mg cholesterol, 700 mg sodium.
Source: walnutinfo.com.
