Prepare to embark on a culinary journey that will transform your dinner table into a rustic Italian trattoria! This mouthwatering Rigatoni with Sausage and Broccoli Rabe is not just a meal – it's a flavor explosion that combines the hearty richness of Italian sausage, the subtle bitterness of broccoli rabe, and the comforting embrace of perfectly cooked pasta. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality results that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage
- 1 bunch broccoli rabe, trimmed
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Begin by gathering all your ingredients: 12 oz of rigatoni pasta, 1 lb of Italian sausage, 1 bunch of broccoli rabe (trimmed), 3 cloves of garlic (minced), 1/4 tsp of red pepper flakes, 2 tbsp of olive oil, salt and pepper to taste, and 1/2 cup of grated Parmesan cheese.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water (about 1-2 tablespoons). This will help flavor the pasta.
- Once the water is boiling, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the 2 tbsp of olive oil and allow it to warm up for about 1 minute.
- Remove the casing from the Italian sausage and crumble the sausage into the skillet. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Once the sausage is cooked, add the minced garlic and red pepper flakes to the skillet. Cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- While the sausage and garlic are cooking, rinse the trimmed broccoli rabe under cold water to clean it. After rinsing, add the broccoli rabe to the boiling pasta water for the last 2-3 minutes of the pasta cooking time. This will blanch the broccoli rabe and make it tender.
- Once the rigatoni and broccoli rabe are cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta and broccoli rabe together in a colander.
- Add the drained rigatoni and broccoli rabe to the skillet with the sausage. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
- Season with salt and pepper to taste, and stir in the grated Parmesan cheese until well combined.
- Remove from heat and serve immediately, garnished with additional Parmesan cheese if desired. Enjoy your delicious Rigatoni with Sausage and Broccoli Rabe!
Tips
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid is key to creating a silky, cohesive sauce that clings perfectly to the rigatoni.
- Broccoli Rabe Technique: Don't be intimidated by this slightly bitter green! Blanching it in the pasta water helps soften its sharp edge and integrate it seamlessly into the dish.
- Sausage Selection: For the best flavor, choose a high-quality Italian sausage. If you prefer less heat, opt for mild sausage, or go for a spicy version if you like a kick.
- Cheese Matters: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese can be dry and lack the rich, nutty taste of fresh Parmesan.
- Timing is Everything: Cook the sausage thoroughly but avoid overcooking. The goal is a nice golden brown exterior with a juicy interior.
- Garlic Watch: Add garlic towards the end of cooking the sausage to prevent burning, which can make it bitter and acrid.Pro Tip: This dish is incredibly versatile. Feel free to adjust the red pepper flakes to suit your spice tolerance, and don't be afraid to add a splash of white wine to the sausage while cooking for an extra layer of flavor!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 28g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 75mg
