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    Pappardelle con salsicce e cime di rapa

    Recipes by Aldo Longobardi

    A tasty and fragrant dish from Lazio.

    Serves 4

    • 500g egg pappardelle
    • 6 Italian pork sausages (approx 450g), casings removed
    • 1 large bunch of cime di rapa (broccoli rabe), roughly chopped
    • 4 tbsp extra virgin olive oil
    • 1 brown onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp dried chilli flakes
    • 1/2 tsp fennel seeds
    • 1/2 tsp ground nutmeg
    • 1 cup dry white wine
    • 1 tsp kosher sea salt flakes
    • Handful of finely grated pecorino, (extra for sprinkling)
    • 1 cup reserved pasta water

    1. Bring a large pot of salted water to the boil.
    2. Meanwhile, toast the fennel seeds and chilli flakes in a dry sauté pan over medium heat until fragrant.
    3. Add half the oil, onion and salt and sauté until the onions start to colour.
    4. Add the sausage meat and cook until browned using a fork or wooden spook to break down the clumps.
    5. Deglaze the pan with the wine and cook a few minutes to evaporate the alcohol.
    6. Meanwhile, add the pasta to the pot of water and cook until al dente.
    7. Add the nutmeg and the tougher cime di rapa stalks to the sausage and onion mixture first and cook for a few minutes until the stalks start to soften but still retain a little crunch. 8. Then add the chopped leaves and the garlic and cook, stirring, until wilted.
    9. By this time, the pasta should be cooked to al dente. Use tongs to lift the pasta from the pot and add straight to the pan with the sausage and wilted leaves. Add the remaining all and the grated pecorino as well as half the reserved starchy pasta cooking water. Toss to combine well adding more pasta water if needed to evenly coat the pappardelle and create a sauce.
    10. Serve into bowls sprinkling with more cheese and dried chilli to taste.