Unexpected but classic ingredients come together in this hearty sausage, walnut and rapini pasta that's packed with flavour and ready in about 30 minutes.
Crunchy toasted walnuts add texture, protein and heart-healthy fats to this satisfying pasta, while lemon zest brightens every bite. It's an easy weeknight dinner that feels a little special without requiring much extra effort.
Ingredients for Sausage, Walnut and Rapini Pasta
- 1/2 lb mild or hot Italian sausage, casings removed
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1 cup walnut halves
- 1/2 lb rigatoni (or other short pasta, such as penne, rotini or bow ties)
- 1 bunch rapini, roughly chopped (about 6 cups)
- Zest of 1 lemon
- 1/2 cup freshly grated Parmesan or Pecorino cheese, plus more for serving
Directions for Sausage, Walnut and Rapini Pasta
- Heat large, dry skillet over medium-high. Add walnuts and toast, stirring occasionally, for 1 to 2 min, or until lightly golden. Transfer to a plate.
- Cook pasta in large pot of salted boiling water according to package directions. Add rapini during the final minute of cooking. Reserve 1/2 cup pasta cooking water, then drain.
- Meanwhile, in a large skillet over medium-high, cook sausage, breaking it into bite-sized pieces. Add onion and cook for about 5 min, or until softened. Stir in garlic and cook for 1 min.
- Stir toasted walnuts into sausage mixture. Add cooked pasta, rapini, lemon zest and Parmesan. Toss to combine, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
- Serve immediately with additional Parmesan, if desired.
