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A classic Italian-American pasta dish featuring hearty rigatoni, savory sausage, and slightly bitter broccoli rabe, all tossed in a light garlic and chili-infused sauce. It's a satisfying and flavorful weeknight dinner ready in about 30 minutes.
Bring a large pot of water to a rolling boil over high heat. Once boiling, add 2 tablespoons of salt. Add the trimmed broccoli rabe and blanch for 1-2 minutes until it turns bright green and is slightly tender. Using a slotted spoon or tongs, transfer the broccoli rabe to a colander to drain. Once cool enough to handle, roughly chop it into 1-2 inch pieces.
Return the same pot of water to a boil. Add the rigatoni and cook according to package directions until al dente (usually 10-12 minutes). Before draining, carefully reserve 1.5 cups of the starchy pasta water. Drain the pasta.
While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, using a wooden spoon to break it into bite-sized pieces, until it is browned and cooked through, about 5-7 minutes.
Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the skillet with the sausage. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.
Stir in the chopped, blanched broccoli rabe. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld.
Add the drained pasta to the skillet, along with the grated Parmesan cheese and 1/2 cup of the reserved pasta water. Toss everything together vigorously for 1-2 minutes until the pasta is well-coated and a light, emulsified sauce forms. If the sauce seems too dry, add more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
A classic Italian-American pasta dish featuring hearty rigatoni, savory sausage, and slightly bitter broccoli rabe, all tossed in a light garlic and chili-infused sauce. It's a satisfying and flavorful weeknight dinner ready in about 30 minutes.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 1050.04 calories per serving with 39.88g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Remove from heat. Season with 3/4 teaspoon of salt and the black pepper. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra grated Parmesan cheese.
Substitute the Italian sausage with a plant-based sausage or 1 can (15 oz) of drained cannellini beans. Use vegetable broth instead of chicken broth.
For a richer sauce, stir in 1/4 cup of heavy cream or mascarpone cheese along with the Parmesan in the final step.
If broccoli rabe is unavailable, you can use Tuscan kale (lacinato), Swiss chard, or even spinach. Adjust blanching time as needed.
Add 1/4 cup of sun-dried tomatoes (packed in oil, drained) along with the garlic for a sweet and tangy flavor boost.
The Italian sausage and Parmesan cheese provide a substantial amount of protein, which is essential for muscle repair, growth, and overall body function.
Broccoli rabe is a nutrient-dense vegetable, rich in vitamins A, C, and K, as well as folate, iron, and fiber, which supports digestive health and provides essential antioxidants.
The complex carbohydrates from the pasta offer a steady release of energy, making this a satisfying and fueling meal.
A typical serving of Rigatoni with Sausage and Broccoli Rabe contains approximately 750-850 calories, depending on the type of sausage and amount of oil and cheese used.
This dish can be part of a balanced diet. It provides a good mix of protein from the sausage, complex carbohydrates from the pasta, and vitamins/fiber from the broccoli rabe. To make it healthier, you can use chicken or turkey sausage, use whole wheat pasta, and be mindful of the amount of oil and cheese.
Yes, absolutely. Simply substitute the rigatoni with your favorite gluten-free pasta. Cook the gluten-free pasta according to its package directions, but be sure to still reserve the starchy cooking water for the sauce.
Blanching is the key step to reduce bitterness. Make sure your water is at a rolling boil and well-salted. You can also add a small pinch of sugar or a squeeze of lemon juice to the final dish to help balance the flavors.
Yes. While rigatoni is classic because its ridges hold the sauce well, other robust shapes like orecchiette, penne, or ziti are excellent substitutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken broth to a skillet over medium heat, then add the pasta and toss until warmed through. This prevents it from drying out.
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