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Rigatoni sausage and broccoli

17/11/2023

Rigatoni with sausage and broccoli is a hearty and flavorful dish, a perfect combination of simple and tasty ingredients. Here is the recipe.

Ingredients

  • 320 g of rigatoni
  • 200 g of broccoli
  • 200 g of fresh sausage
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chili pepper (optional)
  • Parmesan or grated Parmesan cheese (optional)

Preparation

  1. Start by cleaning the broccoli: remove the stems and cut the florets into small pieces. Rinse well under running water.
  2. Bring a pot of salted water to a boil and cook the broccoli for about 5-7 minutes, until tender but still crisp. Remove with a slotted spoon and set aside, keeping the water for cooking the rigatoni.
  3. In the same water, cook the rigatoni al dente following the package instructions. Drain them and remember to save a cup of the cooking water.
  4. Meanwhile, heat a drizzle of oil in a pan and add the garlic clove. Let it brown for a minute and then remove it.
  5. Remove the casing from the sausage, crumble it and add it to the pan. Cook until it is well browned, then if you prefer a more intense flavor, you can add a pinch of chili pepper.
  6. Add the broccoli to the pan with the sausage and sauté everything for a couple of minutes, mixing well to blend the flavors. If necessary, add a little pasta cooking water to make the sauce creamier.
  7. Add the rigatoni to the pan with the sausage and broccoli, stirring carefully to flavor them.
  8. Adjust the salt and pepper, and if you wish, add grated cheese.
  9. Serve hot and, if you like, sprinkle with additional grated cheese.

Curiosity

In Italy, the combination of sausage and broccoli, or the variations with friarielli (typical of Campania) or with turnip tops (typical of Puglia), is highly appreciated and represents a classic of home cooking. In particular, the pairing with rigatoni, which thanks to their ribbed shape retain the sauce well, makes the dish extremely tasty and satisfying. It is a dish that lends itself to different interpretations depending on the Italian regions.