Whole wheat pasta with sausage and friarielli

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Italian sausage60 g
• Broccoli rabe200 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, clean the turnip tops (friarielli): keep the tender leaves and florets, discard the tough stalks and wash them well.
2. Blanch the turnip tops in the boiling water for 3 minutes, until wilted, then lift them out with a slotted spoon and squeeze lightly; keep the water for the pasta.
3. Remove the sausage from its casing and crumble it. In a pan, warm the oil with the peeled, crushed garlic and the chilli over medium heat, add the sausage and brown it for 5 minutes, breaking it up, until golden.
4. Bring the water back to the boil and cook the wholewheat pasta for the packet time (about 11–12 minutes), until al dente; save a ladleful of the cooking water.
5. Meanwhile, add the friarielli to the sausage and sauté over medium heat for 5 minutes, stirring, until full of flavour; remove the garlic.
6. Drain the pasta into the pan and toss for a minute with a splash of cooking water, until the sauce comes together.