This is inspired by a recipe from chef Theo Randall at London’s Intercontinental. It was love at first bite.
- 300 gm cime di rapa or another bitter green, trimmed
- 2 garlic cloves
- 40 ml extra-virgin olive oil
- 60 gm grated parmesan, plus extra to serve
- 40 ml olive oil
- 4 pork and fennel sausages, skins removed, broken up
- 1 onion, finely chopped
- 500 gm fresh pappardelle
- 1Blanch cime di rapa until bright green (30 seconds-1 minute), drain, squeeze to remove excess liquid, transfer to a food processor.
- 2Cook garlic in a small saucepan of boiling water until tender (3-4 minutes). Drain and add to food processor with extra-virgin olive oil, process to combine, then add parmesan, season to taste, set aside.
- 3Heat olive oil in a frying pan over medium-high heat, add sausage, stir occasionally until just starting to brown (2-3 minutes), add onion, stir occasionally until tender (3-5 minutes), keep warm.
- 4Meanwhile, cook pasta in a saucepan of boiling salted water until al dente (3-5 minutes). Drain (reserve 40ml cooking water), return pasta and reserved water to saucepan with sausage mixture and cime di rapa sauce, toss to combine, season to taste and serve hot with extra parmesan.
This recipe is from the June 2011 issue of .