Penne Rigate with Rapini and Chorizo Sausage

Name: Penne Rigate with Rapini and Chorizo Sausage
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 pkg. (375 g) Catelli Whole Wheat Penne Rigate; 1 (250 mL) cup Â fresh chorizo sausage meat, crumbled; 1 head rapini, rinsed and roughly chopped into one inch pieces; 2 (500 mL) cups cooked or canned (rinsed) white beans; 1 (15 mL) tbsp medium-hot red chilies, seeds removed and sliced; 11/2 lemons, zest and juiced; 2 cloves chopped garlic; 1/2 Finely diced red onion; 1 (250 mL) cup roughly chopped Italian parsley leaves; 1 (250 mL) cup diced fontina cheese; 3 (45 mL) tbsp Olive oil; Fresh cracked pepper and olive oil to taste; Salt for pasta water

Chef Cory Vitiello shares a delicious and simple penne with rapini and chorizo recipe.

Comfort Food Family Friendly Healthy Most Popular Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

25 minutes

Cook time

15 minutes

Servings

4 servings

Catelli Whole Grains Penne Rigate

Ingredients

4 servings

1 pkg. (375 g) Catelli Whole Wheat Penne Rigate

1 (250 mL) cupÂ fresh chorizo sausage meat, crumbled

1 headrapini, rinsed and roughly chopped into one inch pieces

2 (500 mL) cupscooked or canned (rinsed) white beans

1 (15 mL) tbspmedium-hot red chilies, seeds removed and sliced

11/2lemons, zest and juiced

2 cloveschopped garlic

1/2Finely diced red onion

1 (250 mL) cuproughly chopped Italian parsley leaves

1 (250 mL) cupdiced fontina cheese

3 (45 mL) tbspOlive oil

Fresh cracked pepper and olive oil to taste

Salt for pasta water

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook pasta according to package directions.

Step 2

Meanwhile, warm a large straight sided pan over medium heat. Add olive oil, garlic and onions and stir for 3 minutes or until translucent; add sausage and lightly brown for 1 minute; mix in rapini, white beans and chilies. Sauté, stirring for 3 minutes until rapini is softened.

Step 3

With a small ladle, transfer 1/4 cup pasta water to saucepan to further soften rapini.

Step 4

Strain cooked pasta and transfer it into the pan with the sausage and rapini mixture. Add chopped parsley, lemon zest and juice, a few twists of fresh cracked pepper and another generous splash of olive oil. Mix in fontina cheese at the last minute. Give mixture one last stir and serve immediately.