Rigatoni, Broccoli & Sausage Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook until very al dente (about 1–2 minutes less than package time). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Heat 2 cups of chicken or vegetable broth in a small saucepan and keep warm over low heat; you'll use it to finish the sauce if needed.

In a large skillet or sauté pan set over medium heat, add 1 tbsp olive oil. When oil shimmers, add the 12 oz removed-casing Italian sausage. Break the sausage into bite-sized pieces with a spoon and brown, about 5–7 minutes, until no longer pink and edges are golden.

Push the cooked sausage to one side of the pan (or transfer to a bowl temporarily). Add the chopped onion to the pan and sauté in the rendered fat (add a splash more oil if pan is dry) until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add 4 cups broccoli florets to the pan with the onion/garlic and sausage. Sprinkle in 1 tsp red pepper flakes. Sauté, stirring occasionally, for 4–6 minutes until broccoli is bright green and just-tender (crisp-tender). If the pan feels dry or the broccoli needs more heat to steam, add 1/4 cup of the warm broth and cover for 1–2 minutes to help tenderize, then uncover and continue cooking.

Reduce the heat to medium-low. Pour in 1 cup heavy cream and stir to combine with the sausage, onions and broccoli. Let the mixture come to a gentle simmer, then simmer 2–3 minutes to slightly thicken.

Stir in 3 oz grated Parmesan, 1 tsp salt, and 1 tsp black pepper. If the sauce seems too thick, add reserved pasta water, 2–4 tbsp at a time (or some of the warm broth) until the sauce reaches a silky consistency that will coat the rigatoni—usually 1/4–1/2 cup. Taste and adjust seasoning.

Add the drained rigatoni to the skillet and toss gently but thoroughly to coat the pasta with the sauce, folding in the sausage and broccoli. Cook together for 1–2 minutes so flavors meld and pasta finishes cooking with the sauce.

Remove from heat and stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley. Taste and adjust salt, pepper or lemon as desired.

Serve immediately, sprinkled with extra Parmesan if desired.