olive oil and garlic with Italian sausage, broccoli di rapa, and sun dried tomatoes...

Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Cook the rigatoni until just shy of al dente (about 1–2 minutes less than package directions). Reserve 3 cups of the pasta cooking water, then drain the pasta and set aside.

Boil pasta

When sauce is ready, return cooked rigatoni to the pan with 1/2 cup reserved pasta water and toss over medium heat until the pasta is coated and al dente. If needed, add more reserved pasta water, 1/4 cup at a time, to loosen. Stir in 2 teaspoons extra-virgin olive oil and 1 tablespoon fresh lemon juice. Taste and adjust salt and pepper. Sprinkle 1 cup freshly grated Pecorino Romano (or Parmesan) and toss until creamy. Serve hot.

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tablespoon of the cooking olive oil (from the 3 tbsp listed for cooking). Add the crumbled Italian sausage (casings removed) and cook, breaking up with a spoon, until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving rendered fat in the pan.

Brown the sausage

Reduce heat to medium. Add remaining 2 tablespoons olive oil to the pan. Add the finely chopped shallot and cook until softened, about 2 minutes. Add the thinly sliced garlic and 1 teaspoon red pepper flakes and cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Sauté aromatics

After the aromatics are fragrant, add the trimmed and cut broccoli di rapa (rapini) to the pan. Toss to coat in the oil and aromatics and cook 2 minutes. Add 1/2 cup of the reserved pasta water and cover the pan. Steam until the rapini is tender and bright green, about 3–4 minutes. If you prefer it softer, cook an additional 1–2 minutes.

Cook the broccoli di rapa

Uncover and stir in the julienned sun-dried tomatoes; cook 1 minute to warm them and release flavor.

Add sun-dried tomatoes

Push the vegetables to one side of the pan. Add 1 cup dry white wine (or chicken broth) to deglaze, scraping up browned bits from the bottom of the pan. Let the liquid reduce slightly for 2–3 minutes.

Deglaze and combine

Return the cooked sausage to the pan and stir to combine. Add 1/2 to 1 cup additional reserved pasta water to create a silky sauce—start with 1/2 cup and add more as needed. Simmer gently 1–2 minutes so the flavors meld. Season with 1 teaspoon freshly ground black pepper and adjust salt to taste.

Return sausage and create sauce

rigatoni

kosher salt (for pasta water)

freshly grated Pecorino Romano or Parmesan

extra-virgin olive oil (finish)

Italian sausage (sweet or mild, casings removed)

garlic cloves, thinly sliced

red pepper flakes

broccoli di rapa (rapini), trimmed and cut into 2

sun-dried tomatoes (oil-packed), drained and julienned

shallot, finely chopped

dry white wine or low-sodium chicken broth

reserved pasta cooking water

fresh lemon juice

black pepper

extra-virgin olive oil (cook)

Rigatoni con Rapa e Salsiccia

Make Rigatoni Con Rapa E Salsiccia Recipe in just 35m. olive oil and garlic with Italian sausage, broccoli di rapa, and sun dried tomatoes...

Rigatoni Con Rapa E Salsiccia Recipe

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