When it gets chilly outside, cook with chili pepper! 🌶️ This spicy Italian sausage nestled over a bed of rapini is the perfect way to warm up a cool fall evening. Serve with a rustic bread of your choice & enjoy!

Serves 2

Ingredients

• 8 cups rapini, tips of stems removed
• 2 Italian sausages
• 3 tbsp Virgin Olive Oil – Olearia San Giorgio
• 1 garlic clove, minced
• Sea salt – Sarafino
• Ground black pepper – Organic Fair
• Chili Flakes – Sarafino
• 3 tbsp Chili Pepper Mustard – Sarafino
• Chili Pepper Fused EVOO – Sarafino

DIRECTIONS

1. Bring a large pot of water to a boil
2. Cut rapini into pieces about 2-3 inches long, stems included
3. Add rapini and a pinch of sea salt to boiling water and boil rapini until tender for 5 minutes.
4. Prepare the sausage:
   • Cut sausage into 1 ½ inch pieces.
   • Heat 1 tbsp of Virgin Olive Oil in a small pan over medium-high heat.
   • Add sausages once the oil is hot.
   • Sear the sausages on all sides.
   • Reduce heat and cook sausages until done (about 15 minutes).
   • Remove from heat and toss sausages in Chili Pepper Mustard.
5. In a large frying pan, heat 2 tbsp of Virgin Olive Oil and add garlic.
6. Once garlic is fragrant, drain the rapini and add to pan.
7. Add sea salt, pepper, and chili flakes. Sauté rapini for about 5-7 minutes.
8. Add the rapini to serving platter and top with sausages.
9. Finish with a drizzle of Chili Pepper Fused EVOO.
10. Enjoy!

Recipe adapted from: https://pinabresciani.com/italian-sausage-rapini/

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