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Pasta with Cotechino Sausage, Rapini and Tomatoes

Pasta with Cotechino Sausage, Rapini and Tomatoes

A northern-Italian Sunday dish: slow-simmered cotechino sausage folded into tomato sauce, with bitter rapini cooked alongside jumbo shells.

Yield Serves 4-6
Total Time about 2 hours (plus soaking)
Main Ingredients Whole Tomatoes
Category Pasta, Soups & Rice

Prep: 20 minutes (plus soaking)  ·  Cook: 1 hour 30 minutes

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Pasta with Cotechino Sausage, Rapini and Tomatoes — prepared dish

What Is Pasta with Cotechino Sausage, Rapini and Tomatoes?

A hearty pasta pairing cotechino — a rich, slow-simmered Italian pork sausage — with bitter rapini and a simple tomato sauce over jumbo shells.

Why Make Pasta with Cotechino Sausage, Rapini and Tomatoes?

Unico Products Used in This Recipe

Pasta with Cotechino Sausage, Rapini and Tomatoes — Shopping List

Ingredients

  • 1 cotechino sausage (small, soaked several hours or overnight)
  • 2 lbs rapini (broccoli rabe) (trimmed and washed)
  • 1/3 cup extra virgin olive oil
  • 1/2 cup yellow onion (finely chopped)
  • 4 cups whole tomatoes (with juice, milled to remove seeds)
  • salt and pepper (to taste)
  • 450 g jumbo shells

Instructions

  1. Soak the cotechino in a large bowl of cold water for several hours or overnight; drain and pierce in several places with a fork.
  2. Place the sausage in a large saucepan, cover with water, bring to a gentle boil, then reduce the heat and simmer uncovered for 1 hour. Leave it in its cooking water until needed.
  3. Trim any woody stalks and wilted leaves from the rapini and wash it well; set aside.
  4. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, until golden brown, 4-5 minutes.
  5. Add the milled tomatoes; when they boil, reduce the heat, season, and simmer gently 8-10 minutes.
  6. Remove the skin from the cotechino, chop the meat into small pieces, add it to the sauce and simmer 3-4 minutes longer.
  7. Cook the pasta according to the package directions, adding the rapini to the pot with it; drain both, add to the sauce, toss over low heat, taste and adjust.

Cooking Tips

  • Soak the cotechino overnight to mellow it
  • Pierce the casing so it doesn't burst while simmering
  • Cook the rapini right in the pasta pot
  • Skim the sausage water if foam forms
  • Chop the cotechino small so it spreads through the sauce

Frequently Asked Questions About Pasta with Cotechino Sausage, Rapini and Tomatoes

  1. 1. What is cotechino?

    A large, fresh Italian pork sausage with a rich, silky texture, traditionally simmered slowly and served with lentils or beans.

  2. 2. Where do I buy cotechino?

    Italian delis and butchers carry it, especially around the holidays; a mild fresh pork sausage is the closest substitute.

  3. 3. Why soak the sausage first?

    Soaking and slow simmering mellow its richness and keep the casing from bursting.

  4. 4. Can I use a different green?

    Yes — kale or Swiss chard work, though rapini's bitterness is the classic match.

  5. 5. How do I store leftovers?

    Refrigerate up to 3 days; reheat gently on the stovetop.

Cooking Guides & Tips

Pasta with Cotechino Sausage, Rapini and Tomatoes Made Simple

Pasta with Cotechino Sausage, Rapini and Tomatoes is slow-food comfort from Italy's north. Unico tomatoes and jumbo shells carry the rich sausage beautifully.