Culinary Creations

Culinary Creations 27 ORECCHIETTE WITH RAPINI & SAUSAGE TOPPED R WITH F ESH MOZZARELLA asi Family itchen Of The M From The K DIRECTIONS 1. On medium-high heat, in a large f rying pan, heat up olive oil with chopped onion and chopped garlic for 1 minute. 2. Add in crumbled sausage meat and cook for 5-7 minutes until the meat is not pink. 3. Add in chopped mushrooms, red wine and chopped parsley and let simmer on medium heat until all is browned. 4. Bring water to boil in a large pot and add in the rapini and cook for 3-4 minutes. Remove rapini into a strainer with tongs and rinse with cold water. (keep boiled water) 5. Once cooled, strain extra water f rom rapini and chop into 1.5-inch slices. 6. In water that boi led rapini , bring back to boi l and cook orecchiette as instructed on package (usual ly for 12-14 minutes). 7. Dice f resh mozzarella. 8. Strain pasta once cooked and keep 1 cup of water to add to sausage pan and let cook with chopped rapini for 1 minute. 9. Add pasta to a large bowl along with ½ of the diced f resh mozzarella and sausage mix. Stir everything so all pasta is covered with sausage and rapini mix. 10. Scoop into bowls and add some diced fresh mozzarella on top. 11. Buon Appetito! INGREDIENTS • 800g Schneiders Hot Italian Sausage Meat • 525g Orecchiette Dried Handmade Pasta • 250g Fresh Mozzarella • 454g Whole White Mushrooms • 1 Cup Red Cooking Wine (Or Drinking Wine, If You Would Like A Glass While Cooking) • 1 Pack Rapini • Chopped Garlic • Chopped Onion • Chopped Parsley • Olive Oil