Title: Penne with Rappi and Italian Sausage
Categories: Pasta Ethnic
Yield: 4 Servings
| 1 | bn | Rappi |
| 2 | | Links italian sausage |
| 1 | tb | Olive oil |
| 3 | cl | Garlic; finely chopped |
| 2 1/4 | oz | Black olives; sliced |
| 1/2 | c | Romano cheese; grated |
| 1/2 | lb | 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