Cassrecce with Pork Sausage and Rappa
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Ingredients
400g Packet Pasta Reggio Cassrecce
2 Pork Sausages
1 Bunch Rappa or Broccolini Rappa
100g grated parmesean cheese
1 tbs Extra Virgin Olive Oil
Method
1. Wash and Boil Rappa in boiling Salted water
2. In a fry pan at the Olive Oil and heat, break up the pork sausage and fry until brown.
3. Once pork sausage is cooked add the boiled rappa and toss.
4. In boiling salted water add the pasta and cook until al dente or slightly under cooked. Add Pasta to the fry pan.
5. Add 1 laddle of the pasta water to the pan and the parmesan cheese and toss until the cheese becomes creamy.
6. Serve and top with the cream from the fry pan.