Rustic Walnut Rapini Pasta

• 12 lb hot Italian sausage, meat, crumbled
• 1 cup red onion, sliced
• 4 garlic cloves, monced
• 1 cup walnut halves, toasted
• 12 lb rigatoni pasta
• 5 cups rapini, roughly chopped
• 1 tablespoon lemon zest
• 12 cup parmesan cheese or 12 cup pecorino cheese, grated
• chili flakes

1. In large skillet, brown sausage meat over medium-high heat, breaking up pieces with the back of a spoon.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Stir in walnuts.
5. Meanwhile, cook pasta according to package directions.
6. Add rapini during the last minute of cooking.
7. Reserve 1/2 cup of the pasta water in a measuring cup.
8. Drain pasta and rapini in a colander.
9. Add reserved pasta water, lemon zest, and Parmesan cheese in the walnut mixture.
10. Stir in pasta and rapini.
11. Serve with additional Parmesan cheese and chili flakes, if desired.

italian sausage, red onion, garlic, walnut halves, rigatoni pasta, rapini, lemon zest, parmesan cheese, chili flakes

Taken from www.food.com/recipe/rustic-walnut-rapini-pasta-351763 (may not work)