Ree Drumond has a recipe for Rigatoni with broccolini. Well, broccolini is a bit hard to find my my neck of the woods, so I decided to create a riff on her recipe using regular broccoli and any tubular pasta. Since we are trying to eat “better”, a whole grain pasta is more healthy than regular white pasta. But either will work.
It’s an easy weeknight dinner that comes together in about half and hour. One pot to boil the pasta and parboil the broccoli ( a pasta pot is perfect), and one large skillet /Dutch oven for the sausage and the other ingredients, then a mix of everything in that skillet. And onto the table to serve.
I used my large mineral pan, because with it’s high sides, it’s almost like a wok crossed with a Dutch oven.
I added roasted red pepper to the original recipe, for a little more color and flavor. I think mushrooms would make a nice addition too. I replaced red chili flakes with smoky ancho chili powder, since I like the flavor but the not heat. Feel free to use the chili flakes or even cayenne pepper if you want the bite of heat it would add.
The only other things I serve with it are a big salad and some rustic, crunchy bread.
Pasta with Sausage and Broccoli
Broccoli, Italian sausage, onions and red pepper mix with pasta and lots of cheese for a hearty quick meal.
Ingredients
- 1 pound Tubular pasta – rigatoni, ziti or penne
- salt
- 1/2 head broccoli, cut into florets
- 2-3 tbsp olive oil
- 1 pound Italian sausage – sweet or hot – casings removed if it is links
- 1 onion, sliced
- 1/2 cup roasted red peppers jarred is fine, or roast your own pepper
- 2 tbsp tomato paste
- 4 cloves garlic, grated or minced
- 1/2 tsp ancho chili powder (or smoked chili powder of your choice)
- 1/2 cup grated hard cheese – Parmesan, Pecorino Romano, or Grana Padano plus extra for serving
- Parsley, fresh or dried for serving
Instructions
-
Bring a large pot of water to boiling. Add 2 Tbsp. salt. Cook pasta per directions. About 3-4 minutes before the pasta is almost al dente, add the broccoli into the water directly with the pasta. Drain. Reserve 2.5-3 cups of the pasta water.
-
Heat the skillet/Dutch oven over medium heat; add olive oil. Add the sausage, breaking up in bite size pieces to brown it. Add the onion and red peppers, cooking until softened, about 5 minutes.
-
Add the tomato paste, ancho chili powder and garlic. Cook briefly and add 2 cups of the pasta water. Cook until it reduces to about half.
-
Add the pasta to let it finish cooking in the skillet, and the broccoli. Add more water if needed. Toss to coat the pasta with sauce. Adjust salt and pepper to taste. Off heat, add the grated cheese and combine with the pasta and sausage. Serve with additional grated cheese.