Gigli with Wild Board Sausage and Rapini

Gigli with Wild Board Sausage and Rapini

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Credit: Costanzo Astarita, Executive Chef/Owner, Baraonda Ristorante & Bar, Atlanta
The National Culinary Review, November/December 2014

Ingredients

10 oz. dry gigli pasta
4 oz. olive oil
4 garlic cloves, sliced
2 shallots, thinly sliced
12 oz. wild boar sausage, sliced about ¼-inch thick, sliced crosswise
¼ t. crushed red pepper
2 cups packed thinly sliced rapini
4 oz. white wine
8 oz. Cherry Tomato Sauce (recipe follows)
5 oz. dark chicken stock
Salt and pepper
Pecorino Romano, for grating
4 T. extra virgin olive oil

Cherry Tomato Sauce:
4 oz. olive oil
4 garlic cloves
1 (28 oz.) can Italian cherry tomatoes
Salt and pepper

Instructions

1. Place pot with salted water on high heat; bring water to a boil. Cook pasta.

2. Place large saute pan on stove; turn heat to medium. When pan is hot, add olive oil, garlic and shallots; lightly brown. Add sausage; brown slightly. Add crushed red pepper and rapini; mix well. Add white wine; cook until wine has evaporated, stirring frequently. Add cherry tomato sauce; mix. Cook about 4 minutes. Add chicken stock; reduce until almost gone. Season to taste. Keep warm.

3. Drain cooked pasta well. Toss pasta and wild boar sausage sauce together. Divide pasta among four plates; top with grated Pecorino Romano. Add splash extra virgin olive oil.

For cherry tomato sauce:
4 oz. olive oil
4 garlic cloves
1 (28 oz.) can Italian cherry tomatoes
Salt and pepper

Yield

4 servings

Tags

Game, Main Dish, The National Culinary Review

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