Ingredients
1/2 c. walnuts
2 c. basil leaves
1 clove garlic
salt and pepper
3/4 c. olive oil
1 lb. rigatoni
4 sweet Italian sausages (about 1 pound)
1 bunch broccoli rabe
1/2 c. fresh ricotta cheese
Preparation
Step 1Preheat oven to 300 degrees F. Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely.Step 2Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, while motor is running, drizzle in 1/2 cup olive oil to form pesto; set aside. Chop rest of nuts, and set aside.Step 3Bring a large pot of salted water to a boil; cook rigatoni until tender. Meanwhile, heat 2 tablespoons olive oil in a large skillet. When oil is hot, add sausage and cook, breaking up meat, until brown, about 5 minutes. Transfer meat to a small bowl, and leave 1 tablespoon fat in pan.Step 4Return skillet to heat, and add rest of olive oil. Add broccoli rabe; cook until just crisp, about 2 minutes. Add 1/4 cup water, cover skillet, reduce heat to medium, and cook until tender, about 5 minutes. Add 1/4 teaspoon salt and 1/8 teaspoon pepper; return sausage to pan to heat through.Step 5Toss cooked pasta with pesto; season with salt and pepper to taste. Divide among 4 plates, and top each with sausage and broccoli rabe, a dollop of ricotta cheese, and chopped walnuts.
