Recipe for Penne With Rappi And Italian Sausage


1 bunch rappi
2 links italian sausage
1 tablespoon olive oil
3 centiliter garlic; finely chopped
2 1/4 oz black olives; sliced
1/2 cup romano cheese; grated
1/2 lb penne


Wash rappi; trim 1" off bottom of stems. Cut remaining rappi into 2" pieces. Boil rappi for 3 minutes; drain. Heat oil in a large skillet; add sausage and cook over low heat until no longer pink. Add garlic and cooked rappi; cover and cook for 3 minutes. Add olives and cooked pasta; toss. Season to taste with salt and pepper. Toss with cheese. 380 calories and 12 grams fat.

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