Recipe Book

Sausage Broccoli Rigatoni

Pasta 40 min

Adapted from NYT Cooking

Ingredients

  • 1/4 cup 60 ml extra-virgin olive oil
  • 1 lb 450 g sweet Italian pork sausage, casings removed
  • 1 lb 450 g broccoli, cut into 1 1/2-inch florets (about 4 cups)
  • 2 340 g medium yellow bell peppers, cored, seeded, and thinly sliced (about 2 1/2 cups)
  • 3 cloves garlic, thinly sliced
  • to taste kosher salt and pepper
  • 1 lb 450 g rigatoni
  • 1/2 cup 50 g grated Parmesan, plus more for serving
  • 2 tbsp 30 ml fresh lemon juice (from about 1/2 lemon)
  • 1/2 tsp red-pepper flakes

Method

  1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Scrape into a medium bowl.
  2. Add the remaining 2 tablespoons oil, the broccoli, peppers, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup (240ml) of the cooking water and drain the pasta.
  4. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its juices, the Parmesan, lemon juice, and red-pepper flakes. Stir vigorously until the liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
  5. Serve with additional Parmesan for sprinkling on top.