by cooking it in salted boiling water for 30 seconds. Using a large slotted spoon, transfer the rapini into a bowl of ice water to stop the cooking process.
Add the penne
rigate to the boiling water you cooked the rapini in, and cook until al dente
In a pan, heat the extra-virgin olive oil over medium heat. Saute the garlic and crumbled diavole fritte for 2 minutes, until the garlic is golden and fragrant.
Remove the merguez sausage from its casing and break it up into small pieces. Add the sausage to the pan and saute for about 10 minutes, until crispy bits form. Throw in the cooked penne rigate and rapini, then mix for a few minutes until the pasta is coated in the spicy merguez oils
and toasted garlic.
Serve the pasta
topped with lots of freshly grated pecorino-romano cheese.