Rapini & Chicken Sausage Pasta

This dinner recipe has been a staple in the house - it is healthy, quick, easy and SO delicious! You can use any gluten free pasta of your choice, or spelt is incredible too. Enjoy! xo

INGREDIENTS:

• 1 bunch rapini

• 12 ounces short gluten free or spelt pasta like rotini, penne, fusilli, or rigatoni

• 2 tablespoons olive oil

• 1 pound chicken sausage ( I used 4 sausages), out of casing

• 4 large garlic cloves finely chopped

•  1/4 teaspoon crushed red pepper flakes or more

• salt and freshly ground black pepper to taste

• grated parmesan cheese

DIRECTIONS:

• Boil rapini in a large pot, 2-5 minutes, drain and coarsely chop.

• Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite).

• Meanwhile, heat oil in a large skillet over medium heat. Squeeze sausage out of casing into the pan, cook and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more.

• Add rapini and toss to coat. Add pasta and stir to combine. Add in some parmesan cheese and stir,

• Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with more parmesan cheese and serve.