• * 1 lb. of Orecchiette pasta
  • * 4 Italian sausage links
  • * 3 cloves of garlic, minced fine
  • * 1 bunch of rapini
  • * Salt & Red Pepper Flakes to taste
  • * ¼ cup of parmesan cheese

1. Procedure Brown sausages in frying pan with some STONEHOUSE ESTATE OLIVE OIL. Chop into slices and set aside.
2. Separate the rapini stems from the leaves. In a pot of salted boiling water, blanch the rapini leaves, remove from the pot with a hand strainer and shock them in an ice bath. This will preserve the rapini’s color.
3. Cut rapini stems into 1” pieces and blanch in the same pot of water. Shock the rapini stems in an ice bath. Set the blanched leaves and stems aside.
4. Add salt to large pot of water and bring to boil, add Orecchiette pasta and cook 9 minutes for al dente.
5. Strain pasta and set aside.
6. To order: heat STONEHOUSE ESTATE OLIVE OIL in a large sauté pan or pot. Add the sliced sausage and cook. Add the minced garlic and cook until the garlic begins to turn golden. Add the rapini stems and leaves and cook a little more. Add the pasta and cook until just heated through.
7. Add salt and red pepper to taste, and finish with two Tb. of STONEHOUSE ESTATE OLIVE OIL.
8. Top with parmesan cheese and serve hot. Mangia!