Rigatoni with Broccolini and Sausage

Name: Rigatoni with Broccolini and Sausage
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
Ingredients: 8 ounces rigatoni; ¼ cup olive oil; 1 pound sweet or hot Italian sausage; Kosher salt and freshly ground black pepper; 6 garlic cloves; 1 pound broccolini; ½ teaspoon dried chili flakes; ½ cup Whipped Ricotta; 1 cup freshly grated Parmesan cheese; ¼ cup panko breadcrumbs; 1 ½ cups whole-milk ricotta cheese; ½ teaspoon kosher salt; freshly ground black pepper; ¼ cup extra-virgin olive oil

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5.0

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 people
Calories
950 kcal
Course
Main Course
Cuisine
Mediterranean

Rigatoni with Broccolini and Sausage

Demi Owens

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This Creamy Rigatoni with Broccolini and Sausage is the PERFECT comforting fall/winter meal!

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Ingredients

Servings

For the Pasta

8 ounces rigatoni
¼ cup olive oil
1 pound sweet or hot Italian sausage casings removed
Kosher salt and freshly ground black pepper
6 garlic cloves thinly sliced
1 pound broccolini stems sliced crosswise into ¼ inch coins, and tops cut into small florets
½ teaspoon dried chili flakes
½ cup Whipped Ricotta see below
1 cup freshly grated Parmesan cheese
¼ cup panko breadcrumbs toasted with 2 tablespoons olive oil

For the Ricotta

1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
freshly ground black pepper
¼ cup extra-virgin olive oil

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Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage and break up with the back of a wooden spoon and cook for roughly 6 minutes until it starts to brown.
Add the broccoli coins, the remaining olive oil and sliced garlic to the skillet. Toss the sausage and keep cooking until the sausage is just about fully browned and the garlic is fragrant. Add the chili flakes and season with salt and pepper.
While the sausage is browning, cook the pasta according to the package directions. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together, until the pasta is al dente. Drain and reserve 1 cup of the pasta water
Add ½ cup of the reserved pasta cooking water to the skillet with the sausage and return skillet to the heat. Add the drained pasta, the whipped ricotta, and half of the Parmesan. Stir the ingredients in the pan to combine the ingredients, put back over medium heat, and cook for a couple of minutes to warm everything through and make a saucy consistency. Serve with more Parm and top with the breadcrumbs.

To make the Ricotta

Put the ricotta, salt and plenty of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste and adjust with more salt and pepper as needed. Store in the fridge for up to 1 week.

Notes

Always dip out some pasta cooking water before draining your pot. No matter what type of sauce you are making, it's the perfect way to finish it off.

Nutrition Information

Show Details

Calories 950kcal (48%) Carbohydrates 59g (20%) Protein 39g (78%) Fat 61g (94%) Saturated Fat 21g (105%) Polyunsaturated Fat 7g Monounsaturated Fat 29g Cholesterol 124mg (41%) Sodium 1362mg (57%) Potassium 522mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2429IU (49%) Vitamin C 108mg (120%) Calcium 413mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 950 kcal

% Daily Value*

Calories	950kcal	48%
Carbohydrates	59g	20%
Protein	39g	78%
Fat	61g	94%
Saturated Fat	21g	105%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	29g	145%
Cholesterol	124mg	41%
Sodium	1362mg	57%
Potassium	522mg	11%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	2429IU	49%
Vitamin C	108mg	120%
Calcium	413mg	41%
Iron	4mg	22%