INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gluten-Free Mezzi Rigatoni N°51
500 g broccoli raab
3 Italian coarse-grind sausages
1 clove garlic
1 glass dry white table wine
Extra virgin olive oil, as needed
Aged pecorino, to taste
Salt, to taste
DIRECTIONS
Clean the broccoli raab. 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 broccoli raab 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 broccoli raab to blend flavors. Top with grated pecorino.