PESTO CAVATAPPI PASTA WITH ITALIAN SAUSAGE

INGREDIENTS

1 lb Italian sausage
1-2 cloves garlic, minced
1 tsp red pepper flakes
½ tsp chili powder (optional if you aren’t into spicy)
1 tbsp olive oil
2 lemons, juiced and zested
16 oz cavatappi pasta
pesto (get the one from Trader Joe’s, we love it)
pecorino cheese, grated
3 tbsp sun dried tomatoes

INSTRUCTIONS:

On medium-high heat, add the sausage, diced garlic, red pepper flakes and chili powder to a medium saute pan or cast iron pan. Once the sausage is fully cooked and browned, remove from heat and transfer to a bowl. Set aside. Add a tablespoon of olive oil to the pan and let that heat. Add broccoli rabe and cook for a few minutes. Add the lemon juice and continue to cook for 3-4 minutes.

Cook the cavatappi pasta to al dente. Drain, making sure to preserve about 1-or so of pasta water. Add the pasta back into the pot and add in the pesto. Add sausage, broccoli rabe, remaining lemon juice and zest, pecorino cheese, and a ¼ cup pasta water. Stir to combine. Add sundried tomatoes and give it a final stir.

Ben’s pro-tip: Not only does it taste delicious, it makes a fantastic cold lunch the next day.