Rapini, Cannellini and Italian Sausage Melt
This one-pan meal, super easy to pull together on a weeknight, is a cross between classic Italian orrechiette with rapini and sausage and American Southern beans and greens, with a little North African flair (thanks to harissa). Because it swaps cannellini beans for the pasta, it is gluten-free — and crave-worthy and satisfying.
[Read “This Rapini, Cannellini and Italian Sausage Melt is our new favorite easy, one-pan weeknight dinner.”]
Serves 4 to 5.
Ingredients
Rapini, cannellini and Italian sausage melt
1 bunch rapini (about 12 ounces), trimmed
2 tablespoons olive oil
1/2 medium onion, diced
4 large garlic cloves, sliced
1 pound Italian sausage, either bulk or removed from casing
1/2 cup white wine
3 cans (15.5 oz) cannellini beans, drained and rinsed
1 cup chicken broth
1 tablespoon chopped fresh rosemary leaves
1 1/2 teaspoons harissa
1 ounce freshly grated Parmesan cheese
6 ounces fresh mozzarella, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat, add the rapini and blanch for 3 minutes. Drain, and cut into pieces about two inches long. Set aside.
2. In a large skillet or wide Dutch oven, heat the olive oil over medium heat. Add the onion, turn heat to medium-low, and cook till softened and translucent, about 5 minutes. Add the garlic and cook, stirring, for one minute. Add the sausage, using a wooden spoon to break it up into bite-sized pieces. Turn heat to medium-high and cook, stirring occasionally, until the sausage is browned and cooked through, about 10 minutes. Add the rapini, and stir to combine. Pour in the white wine, turn heat to high and cook, scraping up any browned bits stuck to the pan, until the wine is mostly evaporated, 3 or 4 minutes.
3. Add the cannellini beans, the chicken broth, the rosemary, the harissa and the Parmesan, stir to combine, bring to a simmer, reduce heat to medium and simmer five minutes to melt the flavors. Taste and adjust seasoning, adding salt if necessary. While it is simmering, heat the broiler.
4. Lay the mozzarella slices evenly spaced over the the bean mixture and place under the broiler for 3 to 5 minutes, until the cheese is browned in spots. Serve immediately.
Rapini, Cannellini and Italian Sausage Melt
Ingredients
- 1 bunch rapini (about 12 ounces), trimmed
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 4 large garlic cloves, sliced
- 1 pound Italian sausage, either bulk or removed from casing
- 1/2 cup white wine
- 3 cans (15.5 oz) cannellini beans, drained and rinsed
- 1 cup chicken broth
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 teaspoons harissa
- 1 ounce freshly grated Parmesan cheese
- 6 ounces fresh mozzarella, sliced
Instructions
- Bring a large pot of salted water to a boil over high heat, add the rapini and blanch for 3 minutes. Drain, and cut into pieces about two inches long. Set aside.
- In a large skillet or wide Dutch oven, heat the olive oil over medium heat. Add the onion, turn heat to medium-low, and cook till softened and translucent, about 5 minutes. Add the garlic and cook, stirring, for one minute. Add the sausage, using a wooden spoon to break it up into bite-sized pieces. Turn heat to medium-high and cook, stirring occasionally, until the sausage is browned and cooked through, about 10 minutes. Add the rapini, and stir to combine. Pour in the white wine, turn heat to high and cook, scraping up any browned bits stuck to the pan, until the wine is mostly evaporated, 3 or 4 minutes.
- Add the cannellini beans, the chicken broth, the rosemary, the harissa and the Parmesan, stir to combine, bring to a simmer, reduce heat to medium and simmer five minutes to melt the flavors. Taste and adjust seasoning, adding salt if necessary. While it is simmering, heat the broiler.
- Lay the mozzarella slices evenly spaced over the the bean mixture and place under the broiler for 3 to 5 minutes, until the cheese is browned in spots. Serve immediately.