Cimie di rappa is a very Italian ingredient traditionally served with orecchiette. Another hardy green vegetable like tenderstem broccoli or kale would make a good substitute.
4 tbsp olive oil
2 fat cloves of garlic, peeled and sliced
4 Italian sausages, skin removed
Pinch and a half of chilli flakes
1 large sprig of rosemary, leaves only, finely chopped
400g cimi di rapa, tender leaves only or tenderstem broccoli
A good glug of white wine
Pecorino cheese for grating
1) Put a large pan of water on to boil.
2) Put the olive oil in a cold pan and add the garlic and chilli flakes. Squeeze out the flesh of the Italian sausages, crumbling the meat into the pan. Add the chopped rosemary. Now put the heat on and begin to fry the ingredients, stirring regularly. Add the roughly chopped cimi di rapa and the white wine. Cook for about 10 minutes until you are sure the sausage is fully cooked through.
3) Cook the pasta in salted boiling water for about 8 minutes until just al dente. Drain well using a slotted spoon and add to the sausage sauce and toss together. Grate over some pecorino cheese and serve.