5 from 40 votes
Rigatoni with Broccolini and Sausage
Rigatoni with Broccolini and Sausage combines tender rigatoni pasta with sautéed sweet Italian sausage and broccolini, all brought together in a savory mixture with garlic, chili flakes, and whipped ricotta. The dish balances hearty meat, slightly bitter greens, and creamy cheese for a satisfying texture and flavor.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
people
Calories:
950 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Pasta
- 8 ounces rigatoni pasta
- ¼ cup olive oil
- 1 pound sweet Italian sausage casings removed, or hot Italian sausage
- black pepper Kosher salt and freshly ground
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 950
% 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.