Photo credit: Annie Archambault

Orecchiette pasta, rapini and sausages with Italian Bouquet

Preparation: 10 min | Baking: 60 min | Portions: 4


  • Orecchiette pasta (500 gr)
  • Rapini
  • 3 italian sausages
  • 2 tbsp of Olive Oil
  • 2 cloves of minced garlic
  • 1/4 cup of Olive Oil 
  • 1/4 cup of the Hydro Culture Italian Mix


  1. Boil the pasta until it is Al Dente. Remove from water and set aside. Follow the same procedure for the rapini. Do not add salt at this point.
  2. Remove the meat from the 3 Italian sausages and fry in a frying pan with 2 tbsp. of olive oil. Once the sausages are cooked, add 2 cloves of minced garlic and cook for an additional minute.
  3. In a separate bowl, mix 1/4 cup of olive oil and 1/4 cup of Hydro Culture Italian Herbs 2. Add the mixture and all the other ingredients to the pan and mix well. (Parmesan cheese can be added).

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