Rigatoni With Sausage, Broccoli, & Sundried Tomato
G’s go-to pasta dish.
Full Recipe Video:
Servings: 6
Ingredients:
2 lbs. sweet and hot Italian sausage; uncased
Olive oil
Garlic powder
Dried parsley
Salt & pepper to taste
3 garlic cloves; sliced thin
26 oz. broccoli florets (frozen or fresh)
16 oz. jarred sundried tomatoes in oil; strained
Dried oregano
Crushed red pepper (optional)
1/4 cup chicken broth
1/4 stick butter
Fresh parmesan Reggiano
Coat large frying pan with olive oil. Cook sausage on medium heat until browned and crumbled fine. Season with garlic powder, parsley, salt & pepper to taste. Set aside.
Coat large skillet with olive oil. Set heat to medium and add garlic. Brown, but be sure not to burn. Garlic should turn golden in color.
Add broccoli and sundried tomatoes to pan. Continue to cook on medium heat. As veggies cook down season with garlic powder, salt, pepper, parsley, oregano, and crushed red pepper to taste. These seasonings are all optional (except salt), but we find properly seasoning all your ingredients makes for a dish rich in flavor.
Add chicken broth to vegetables and stir. Continue to cook down. Then add butter and melt with veggies. Cook until broccoli is tender. Add sausage to veggies.
In a large pot, start boiling water for your pasta (you can start this step while cooking your veggies and sausage, just as long as your cooked pasta isn’t sitting it hot water too long. As soon as it’s cooked, you will want to spoon it out. Once water starts boiling, salt heavily, and add pasta. (See recipe: How to Cook Pasta Al Dente)
Using a large spider or slotted spoon, start spooning your cooked pasta into your sausage and veggies. DO NOT drain your pasta. Stir pasta into your sausage and veggie mixture until full coated with sauce and incorporated.
Serve on individual plates/pasta dishes and grate parmesan over top. Even drizzle a little truffle oil over each serving if you’re into that.
Notes:
This is one of our favorite pastas to make. Often this dish is made with orecchiette instead of rigatoni, but sometimes you have to get what’s available! This pasta tastes even better the following day and also makes a great pasta salad because it tastes great cold. If you’re going to heat up leftovers the following day, since this is not a super “saucy” pasta, we suggest drizzling some olive oil back into your serving before heating it up to add some moisture back in.
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