ORECCHIETTE WITH SAUSAGES & RAPINI

1 lb orecchiette

1 bunch rapini, cut in 2” pieces

¼ cup olive oil

4 hot Italian sausages

1 red pepper, sliced in thin ribbons

5 cloves garlic, chopped fine

shaved Parmiggiano Reggiano

Boil sausages till firm then cut in thin rounds. Reserve.

Cook pasta in boiling, lightly salted water till almost done.

Toss rapini in with the pasta and cook another minute or so.

Meanwhile, heat oil in a large pot and stir-fry sausage rounds.

When sausages are golden, add red pepper strips and stir-fry a minute, then add garlic and cook for another minute.

Drain cooked pasta and rapini, stir into pot with sausages.

Serve in bowls topped with Parmesan.