Sausage and rapini pasta by Laurent Dagenais

Sausage and rapini pasta by Laurent Dagenais

Serves : 5-6
Prep time : 15 to 20 min
Cook time : 15 min


  • 4 tbsp Olive Oil La Belle Excuse
  • 500 g rigatoni
  • 4 Italian pork sausages (casing removed)
  • 1 bunch of rapini (chopped)
  • 4 cloves of garlic (thinely sliced)
  • 1-2 tbsp chili flakes (to taste)
  • 2/3 cup (150 ml) white wine
  • 1/2 cup parmesan cheese
  • 1/2 cup pasta cooking water


  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, cooking time may vary from one brand to another.
  2. Add olive oil to a large hot pan. Add garlic and chili flakes and cook for 2 minutes or until garlic is nice and golden. Add sausage meat and cook for 5 minutes on medium high heat. Add rapini and cook for 3 minutes. Deglaze with white wine and reduce to 3/4.
  3. Add pasta to the pan and 1/2 cup of cooking water. Add the Parmesan cheese and mix delicately.
  4. Transfer onto a plate and garnish with more Parmesan and some freshly cracked black peppercorn.