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Penne With Rappi And Italian Sausage ethnic, pasta 1 bunch rappi 2 links italian sausage 1 tablespoon olive oil 3 centiliter garlic; finely chopped 2 1/4 oz black olives; sliced 1/2 cup romano cheese; grated 1/2 lb penne Wash rappi; trim 1" off bottom of stems. Cut remaining rappi into 2" pieces. Boil rappi for 3 minutes; drain. Heat oil in a large skillet; add sausage and cook over low heat until no longer pink. Add garlic and cooked rappi; cover and cook for 3 minutes. Add olives and cooked pasta; toss. Season to taste with salt and pepper. Toss with cheese. 380 calories and 12 grams fat. Source: Store ad Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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