3/4 lb Rummo Gluten-Free Mezzi Rigatoni Nº 51
18 oz rapini (a.k.a. turnip greens or broccoli rabe)
3 Italian coarse-grind sausages
1 clove garlic
1 glass of dry white table wine
Extra virgin olive oil, as needed
Aged pecorino, as needed
Salt, to taste


Clean the rapini. Skin, break up the sausages, and brown
in a sauté pan with the garlic. Add wine, and cook off the
alcohol. In a large pot, boil water and add salt. Blanch the
rapini and remove with a slotted spoon. Cook the Mezzi
Rigatoni in the remaining boiling water for 12 minutes.
Drain and toss with the sausage and rapini to blend
flavors. Top with grated pecorino. Buon appetito.