Rigatoni with Broccolini and Sausage
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
950 kcal
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Course
Main Course
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Cuisine
Mediterranean
Rigatoni with Broccolini and Sausage
Description
This recipe starts by browning sweet Italian sausage in olive oil, breaking it up while cooking to create crumbled meat pieces. Garlic slices and broccolini stems are added and cooked just until fragrant and tender. Chili flakes add a mild heat, and seasoning with salt and pepper adjusts the flavor.
The rigatoni is cooked until nearly al dente. Broccolini florets are added to the pasta water near the end to cook simultaneously, ensuring both reach ideal tenderness together. After draining, some reserved pasta water is added back into the skillet with sausage to help create a cohesive sauce.
The pasta, ricotta whipped until smooth, and half the grated Parmesan cheese are folded into the sausage mixture. The dish is finished with additional cooking briefly to meld flavors and coat the rigatoni evenly. Toasted panko breadcrumbs with olive oil provide a crunchy topping, balancing the creamy ricotta and savory meat.
This meal serves well as a hearty dinner option with a balance of protein, vegetables, and cheese in every bite.
Ingredients
For the Pasta
- 8 ounces rigatoni pasta
- ¼ cup olive oil
- 1 pound sweet Italian sausage casings removed, or hot Italian sausage
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 garlic thinly sliced, cloves
- 1 pound broccolini stems sliced crosswise into ¼ inch coins, and tops cut into small florets
- ½ teaspoon dried chili flakes
- ½ cup ricotta see below, whipped
- 1 cup Parmesan Cheese freshly grated
- ¼ cup panko breadcrumbs toasted with 2 tablespoons olive oil
For the Ricotta
- 1 ½ cups ricotta cheese whole-milk
- ½ teaspoon kosher salt
- black pepper freshly ground
- ¼ cup extra-virgin olive oil
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 save some pasta cooking water to add to the sauce for better consistency and flavor integration.
- Use freshly grated Parmesan and freshly ground black pepper for best taste.
- Whip the ricotta cheese beforehand to create a smooth, creamy texture for the sauce.
- Toast panko breadcrumbs in olive oil until golden for a crispy topping contrast.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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