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Rapini with Pasta and Italian Sausage

PREP TIME: 25 Minutes
MAKES: 4 Servings


1 bunch DOLE® Rapini, trimmed and rinsed
2 links fully cooked Italian sausage (5 to 6 oz.) cut into bite-size pieces (215 g)
2 to 3 large garlic cloves, minced
2 cups (6 oz.) medium shell pasta, cooked, drained (280 g)
½ cup chicken broth (125 mL)
1/3 cup shredded Parmesan cheese, or more, to taste (80 mL)
Salt and ground black pepper, to taste


Cook rapini in boiling, salted water in large sauce pot 2 to 3 minutes or just until tender; drain. Rinse with cold water; coarsely chop and drain again.

Cook sausage and garlic in oil in extra large skillet over medium-high heat 4 to 5 minutes, stirring frequently.

Add chopped rapini, cooked pasta and chicken broth; cook, stirring, until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

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