Friday, April 9, 2010
Rigatoni with rapini and meatballs
Astute readers will have noticed that I changed the text at the top of this blog, removing "mostly vegetarian". We've been eating fish or shellfish at least three nights a week. And we had pork in February, when we were offered a free sample from Riverdog Farm, from whom we get our weekly vegetable box. For images of the pigs before they become sausage, check out the Hog Blog.
This pasta recipe was from one of the Alice Waters books. Start by removing the casings from the sausage, cutting the meat into meatballs, and sauteing the meat in a little oil. You don't need much — I'm not used to my food rendering as much fat as meat does. Then set the meat aside, and in the same fat saute onions and garlic until translucent. Meanwhile, bring a pot of water to a boil, and cook the pasta with the rapini. Reheat the meat and toss everything together. Serve with a good cheese. The dish is delish.