FarmShare Kitchen: Pasta with Rapini & Chorizo

This is how we enjoyed this week's rapini from Breezy Hill Farm. Quick, simple, and delicious, this pairs perfectly with a glass (or two) of red wine on the deck. 


Pasta with Rapini (Broccoli Rabe) & Chorizo

1 tbsp olive oil
1 1/2 lbs bulk chorizo sausage
1 small head green garlic, skin removed and finely chopped
1 large onion, cut into 1/2" pieces
1 (8 oz) package uncooked pasta

1/4 cup water (we just use a bit of water the pasta was cooked in)
2 tbsp olive oil
1 bunch broccoli rabe, ends trimmed, cut
into 2-inch pieces
salt and black pepper to taste
1/2 cup shredded Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Heat olive oil in a skillet over medium-high heat. Cook and stir the chorizo, garlic, and onion in the hot oil until the chorizo has browned and no longer pink, and the onion has softened, about 10 minutes. Pour off any excess fat, then transfer to a bowl.

Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Pour the pasta water and 2 tablespoons olive oil into the skillet that the chorizo was cooked in. Bring to a boil over high heat, then add the broccoli rabe, cover, and cook until tender, about 4 minutes. Uncover, and stir in the chorizo mixture; bring to a simmer. 

Toss the pasta with the chorizo mixture in a large bowl. Season to taste with salt and black pepper, and sprinkle in the Parmesan cheese. Stir gently before serving.