Penne with rappi and italian sausage

Yield: 4 servings

Measure Ingredient
1 bunch Rappi
2 \N Links italian sausage
1 tablespoon Olive oil
3 cloves Garlic; finely chopped
2¼ ounce Black olives; sliced
½ cup Romano cheese; grated
½ pounds 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 Submitted By MEG ANTCZAK On 03-21-95

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