Rigatoni with Broccoli and Sausage
A quick and hearty pasta dish with spicy or mild sausage, vibrant broccoli, and a light Parmesan garlic sauce. A perfect 25-minute dinner for any night of the week.
Equipment
- - Large pot
- - Large skillet
- - Slotted spoon or colander
- - Wooden spoon
Ingredients
- - 12 oz rigatoni pasta
- - 1 lb Italian sausage mild or spicy, casings removed
- - 4 cups broccoli florets fresh or thawed frozen
- - 4 cloves garlic minced
- - ¼ tsp red pepper flakes optional
- - ½ cup reserved pasta water
- - ½ cup grated Parmesan cheese
- - 2 tbsp olive oil
- - Salt and black pepper to taste
- - Zest of 1 lemon optional
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
- In the last 2 minutes of cooking, add broccoli to the pot. Drain both together.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 6–8 minutes. Drain excess fat.
- Stir in garlic and red pepper flakes. Sauté 1–2 minutes.
- Add cooked rigatoni and broccoli. Toss to combine. Add pasta water gradually to loosen sauce.
- Stir in Parmesan and lemon zest. Season with salt and pepper. Serve hot with extra cheese if desired.
Notes
- Use gluten-free pasta if needed
- Great for meal prep — keeps 3 days in the fridge
- For extra creaminess, add a splash of cream or ricotta
- Great for meal prep — keeps 3 days in the fridge
- For extra creaminess, add a splash of cream or ricotta