I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Tuesday, December 21, 2010

Pasta with Rappi and Spicey Sausage

This is a very tastey and easy dish to make.  In this recipe I have made it spicey, but if you prefer it can be made with a mild or sweet sausage.  Enjoy!

Pasta with Rappi and Spicey Sausage
1 pound of pasta (Zitti, Shells or Orchietta is suggested.  Shown here with Shells)
1 pound of hot Italian sausage out of its casing
1 large bunch of cleaned and coarsley chopped Rappi greens
2 large garlic cloves minced
1 Tspn. Salt
1 Tspn. Black Pepper
Juice of 1/2 fresh lemon
1 Tblspn. fresh lemon zest
2 Tblspn. Extra Virgin Olive Oil
1/3 cup of dry white wine
1/3 cup of chicken or vegetable stock

Heat olive oil in large skillet.  Add sausage out of its casing and cook over high heat until it is browned.  Rinse chopped Rappi greens and add them with the residual water on them to the skillet on top of the browned sausage.  Reduce heat to medium and cover.  Allow the greens to wilt.  Uncover skillet and add the minced garlic, salt, pepper, lemon juice, wine and stock.  Stir well to incorporate.  Allow to cook uncovered over medium heat, stirring frequently, for 5 minutes.  Reduce to a simmer and cover.  Cook pasta, drain and add to sauce.  Stir and allow to cook on simmer for 2 to 3 minutes to allow pasta to absorb flavor.  Plate, sprinkle with lemon zest and serve with Reggiano Parmigiano cheese.

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