Orecchiette with Sausage and Rapini | RICARDO

Ingredients

• 3/4 lb (375 g) orecchiette (small ear-shaped pasta)
• 3/4 lb (375 g) spicy Italian sausage meat (about 4 sausages)
• 5 cloves garlic, chopped
• 1/2 teaspoon (2.5 ml) hot pepper flakes
• 3 tablespoons (45 ml) olive oil
• 4 plum tomatoes, diced
• 1 cup (250 ml) red wine
• 1 bunch rapini, trimmed and cut into 1-inch (2.5-cm) lengths
• 1 cup (250 ml) grated Parmigiano-Reggiano