Chef Mike’s Cavatelli, Sausage & Rapini

Serves: 4 to 6

-4 links Italian sausage, sweet or hot
-1 onion, diced
-1 bunch rapini, chopped and blanched
-6 cloves garlic, smashed and minced
-1 C chicken stock
-crushed red pepper to tatse
-1/2 # cavatelli pasta cooked 30 seconds short of package directions
-1/2 C grate ricotta salata
-extra virgin olive oil as necessary

1). Remove casings from sausage, and brown in a skillet, breaking up the sausage as it cooks using the back of the spoon. When sausage is mostly cooked through, add the onions and garlic, sautéing until the onions soften and slightly brown at the edges.
2). Add the rapini and the stock and let the broth reduce slightly.
3). Add the cavatelli, the crushed red pepper, and adjust the seasoning. When hot, spoon into warmed bowls, and finish with the ricotta salata, and a good drizzle of olive oil.

Second Helpings
Serves: 4

-2 links cooked sausage, crumbled
-6 eggs, lightly beaten
-2T butter
-1/2 C diced, cooked potato
-1/2 C diced onion
-1/2 C diced sweet pepper
-1/2 C your favorite cheese, grated

1). In a non-stick skillet, melt butter until it begins to foam.
2). Add the sausage, peppers, onions, and potatoes and cook until they begin to brown, add the eggs and cheese, and scramble until your desired done-ness. Transfer to warm plates.

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