INGREDIENTS
3/4 lb
Italian sausage
1 tsp
Anchovy, fillets
20
Cherry tomatoes, halved (approximately 2 cups)
2 tbsp
Garlic
1
Lemon, Juice from
1 cup
Onion
1
Egg, large
1/2 lb
Rigatoni, dried
1
Salt and pepper
1
Olive oil
2 tbsp
Butter
1
Parmesan or pecorino cheese
1
Reserved pasta water
1 cup
Rapini, chopped fine