Creamy Rigatoni with Broccolini and Sausage is the PERFECT weeknight meal! You’re welcome!
How is it November later this week? Like where on EARTH did the year go? Thanksgiving is going to roll out around here in a few days and I couldn’t be more excited for the holiday season. I want some comforting meals, lots of movie nights at home with the fire place going, and all the hot cocoa.
And this Rigatoni with Broccolini and Sausage fits the bill when it comes to comforting meals. It’s loaded with flavor from all the broccolini and the sausage and there’s a creamy ricotta sauce that you’re going to want to douse on everything!
Rigatoni with Broccolini and Sausage
- 8 ounces rigatoni
- 1/4 cup olive oil
- 1 pound sweet or hot Italian sausage, casings removed
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, thinly sliced
- 1 pound broccolini, stems sliced crosswise into 1/4 inch coins, and tops cut into small florets
- 1/2 teaspoon dried chili flakes
- 1/2 cup whipped ricotta (see below)
- About 1 cup freshly grated Parmesan Cheese
- 1/4 cup panko breadcrumbs, toasted with 2 tablespoons olive oil
- 1 1/2 cups whole-milk ricotta cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
For the Pasta
For the Ricotta
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage and break up with the back of a wooden spoon and cook for roughly 6 minutes until it starts to brown.
- Add the broccoli coins, the remaining olive oil and sliced garlic to the skillet. Toss the sausage and keep cooking until the sausage is just about fully browned and the garlic is fragrant. Add the chili flakes and season with salt and pepper.
- While the sausage is browning, cook the pasta according to the package directions. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together, until the pasta is al dente. Drain and reserve 1 cup of the pasta water
- Add ½ cup of the reserved pasta cooking water to the skillet with the sausage and return skillet to the heat. Add ¼ cup or so of the pasta water, the whipped ricotta, and half of the Parmesan. Stir the ingredients in the pan to combine the ingredients, put back over medium heat, and cook for a couple of minutes to warm everything through and make a saucy consistency. Serve with more Parm and top with the breadcrumbs.
- Put the ricotta, salt and plenty of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste and adjust with more salt and pepper as needed. Store in the fridge for up to 1 week.
To make the Ricotta