Here is how I made it happen:
Rigatoni with Sausage and Broccoli:
- 1 pound rigatoni
- Salt and ground pepper
- 1/4 cup extra-virgin olive oil
- 2 heads broccoli
- 2 garlic cloves, minced
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
- 1 pound Italian sausage MEAT (You can purchase just the sausage meat without the casings, that's what I always do!) --I used Mild, you can use hot if you'd like, next time I will probably try that!
- Parmesan, grated, for serving
Lets get to it:
In a large pot of boiling salted water, cook pasta according
to package instructions. In last 2 minutes of cooking, add broccoli and
cook until bright green and crisp-tender. Reserve 1 cup pasta water;
drain pasta and broccoli.
Meanwhile, in a small bowl, whisk together oil, garlic, lemon
zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up
meat with a wooden spoon, until browned and cooked through, 8 to 10
minutes. Remove from heat, return pasta and broccoli to pot, and add oil
mixture. Toss well to combine, adding enough pasta water to create a
thin sauce that coats pasta. Serve sprinkled with Parmesan.
*This recipe originally had Anchovies incorporated in the sauce, which I hear really brings out the flavors of the dish without actually tasting like fish, BUT I just cannot bring myself to put them in here lol If you would like that version then add 4 minced anchovy fillets into your olive oil mixture!
This dish is an amazing next day dish as well! The flavors almost marinate all together overnight and it is almost more delicious :)