Rigatoni with Sausage and Broccoli

Rigatoni with sausage and broccoli are a hearty and flavorful dish, a perfect combination of simple and tasty ingredients. Here is the recipe.

Ingredients

• 320 g rigatoni
• 200 g broccoli
• 200 g fresh sausage
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• Parmesan or grated Parmesan (optional)

Preparation

1. Start by cleaning the broccoli: remove the stems and cut the florets into small pieces. Wash well under running water.
2. Bring a pot of salted water to a boil and cook the broccoli for about 5-7 minutes, until tender but still crunchy. Drain with a slotted spoon and set aside, reserving the water for cooking the rigatoni.
3. In the same water, cook the rigatoni al dente according to the package instructions. Drain and remember to reserve a cup of cooking water.
4. Meanwhile, heat a drizzle of oil in a pan and add the garlic clove. Let it brown for a minute and then remove it.
5. Remove the sausage casing, crumble it and add it to the pan. Cook until golden brown, then if you prefer a more intense flavor, you can add a pinch of chili pepper.
6. Add the broccoli to the pan with the sausage and sauté everything for a couple of minutes, mixing well to combine the flavors. If necessary, add a bit of pasta cooking water to make it creamier.
7. Add the rigatoni to the pan with the sausage and broccoli, stirring carefully to coat them.
8. Adjust salt and pepper, and if desired, add grated cheese.
9. Serve hot and, if you like, sprinkle with more grated cheese.

Trivia

In Italy the combination of sausage and broccoli, or in variations with friarielli (typical of Campania) or turnip tops (typical of Puglia), is highly appreciated and represents a classic of home cooking. In particular, the pairing with rigatoni, which thanks to their ridged shape holds the sauce well, makes the dish extremely tasty and satisfying. It is a dish that lends itself to different interpretations depending on the Italian regions.