Orechiette with Sausage and Rapini
Orecchiette with Sausage and Rapini Orecchiette pasta originates from the Province of Puglia in Southern Italy and gets its name "little ears" from its shape. It is made of durum wheat and water. This classic dish of rapini (broccoli rabe) and pork sausage will fast become one of your favourites. Simple and delicious! If you can't find orecchiette you can certainly substitute another shaped pasta that will hold the sausage bits such as penne rigate, fusilli or rigatoni. As always with Italian recipes the suggested spice measurements are just estimates. You can omit if you don't like a particular spice. I always recommend starting with the suggested amount and then adjusting as you go along. This dish does have a bit of a kick with the chili flakes but how much you use depends on how spicy you want it and how potent your chili is! I am sure you will love this! Andiamo! Ingredients * QB is "quanto basta"- you decide when it is enough and let your taste bud