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Penne Rigate with Rapini and Chorizo Sausage

Chef Cory Vitiello shares a delicious and simple penne with rapini and chorizo recipe.
Comfort Food
Family Friendly
Healthy
Most Popular
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Prep time
icon-clock-125 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14 - 6
Penne Rigate with Rapini and Chorizo Sausage
Catelli Whole Grains Penne Rigate

Ingredients

  • 1 pkg. (375 g) Catelli Whole Wheat Penne Rigate
  • 1 cup (250 mL)  fresh chorizo sausage meat, crumbled
  • 1 head rapini, rinsed and roughly chopped into one inch pieces
  • 2 cups (500 mL) cooked or canned (rinsed) white beans
  • 1 tbsp (15 mL) 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 cup (250 mL) roughly chopped Italian parsley leaves
  • 1 cup (250 mL) diced fontina cheese
  • 3 tbsp (45 mL) olive oil
  • Fresh cracked pepper and olive oil to taste
  • Salt for pasta water

Cooking Steps

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.