Rigatoni W/ Sausage & Broccoli Recipe

Boil pasta

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

Heat 1 tbsp olive oil in a large wide skillet over medium-high heat. Add the sausage (casings removed) and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Transfer browned sausage to a bowl and leave any rendered fat in the pan (add extra oil if pan is dry).

Reduce heat to medium. Add the finely chopped onion to the skillet and cook until softened and translucent, about 4–5 minutes. Stir in minced garlic and 1 tsp red pepper flakes; cook until fragrant, about 30 seconds.

Add 3 cups broccoli florets to the skillet with the onion and garlic. Sauté for 3 minutes to start softening. Pour in 1 tbsp white wine (or chicken broth) to deglaze the pan, scraping up any browned bits, and cover the skillet for 2–3 minutes until broccoli is bright green and just tender-crisp. If needed, add a splash of the reserved pasta water to create steam.

Return the cooked sausage to the skillet with the broccoli. Pour in 1 cup heavy cream and bring to a gentle simmer over medium-low heat. Let the cream reduce slightly, about 3–4 minutes, stirring occasionally.

Stir in 3 tbsp grated Parmesan until melted and incorporated. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (you will likely use 1/4–1/2 cup).

Add the drained rigatoni to the skillet and toss to coat thoroughly in the sauce. Stir in 1 tsp salt, 1 tsp black pepper, 1 tsp lemon zest, and 1 tbsp fresh lemon juice. Cook together for 1–2 minutes to let flavors marry—if the pan looks dry, add more reserved pasta water.

Taste and adjust seasoning. Remove from heat and stir in 2 tbsp chopped fresh parsley, if using. Serve hot with extra grated Parmesan at the table.