This Rigatoni with Broccolini and Sausage is one of those cozy, easy comforting pasta recipes you’ll make all winter long. It’s hearty, a little spicy, ultra comforting, and somehow still feels fresh and green. Also WE LOVE WHIPPED RICOTTA.
Rigatoni with Broccolini and Sausage at a Glance
- 🕒 Total Time: 40 minutes (15 min prep + 25 min cook)
- 👪 Servings: 6
- 🍝 Cuisine Type: Mediterranean / American
- 🧂 Flavor Profile: Savory Italian sausage, tender broccolini, lots of garlic, subtle heat from chili flakes, all wrapped in a creamy whipped ricotta sauce with Parmesan and crispy breadcrumbs
- 📖 Dietary Info: Contains gluten, dairy, and pork; not vegetarian
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the sauce
- ⭐ Why You’ll Love It: Cozy, comforting, and weeknight-friendly — this pasta feels indulgent without being heavy, with creamy ricotta and crunchy breadcrumbs taking it straight into dinner rotation status.
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Why I Love This Recipe
This is weeknight pasta perfection similar to my Roasted Mushroom Pasta with Herbs.. Salty sausage, tender broccolini, lots of garlic, and a creamy whipped ricotta situation that brings everything together without feeling heavy. It’s the kind of dish that looks and tastes restaurant worthy but comes together fast enough for a Tuesday night. Bonus points for crispy panko on top because texture is everything.
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Ingredients
- Rigatoni pasta
- Olive oil
- Italian sausage, sweet or hot
- Kosher salt
- Freshly ground black pepper
- Garlic
- Broccolini
- Dried chili flakes
- Whole milk ricotta
- Extra virgin olive oil
- Parmesan cheese
- Panko breadcrumbs
Substituions
🍝 Pasta Options
- Rigatoni — perfect for catching the creamy ricotta sauce.
- Penne or ziti — great alternatives with similar shape and bite.
- Orecchiette — cups up the sausage and broccolini beautifully.
- Bucatini — for a slightly slurpier, more indulgent vibe.
- Gluten-free pasta — just reserve extra pasta water for saucing.
🌭 Sausage & Protein Swaps
- Sweet Italian sausage — classic and cozy.
- Spicy Italian sausage — adds extra heat.
- Chicken or turkey sausage — lighter but still flavorful.
- Crumbled pancetta or bacon — smoky and rich.
🥦 Veggie Swaps
- Broccolini — tender stems and leafy tops are ideal here.
- Broccoli florets — slightly heartier, just chop small.
- Kale or Swiss chard — stir in at the end so it wilts gently.
- Spinach — easiest swap, adds color and freshness.
- Roasted Brussels sprouts — for a deeper, caramelized flavor.
🧀 Creamy Base Options
- Whipped ricotta — light, creamy, and the star of the dish.
- Mascarpone — richer and silkier.
- Cream cheese — tangier and thicker.
🧄 Flavor Boosters
- Extra garlic or shallots — always welcome.
- Lemon zest or juice — brightens the richness.
- Fresh herbs like basil or parsley — add right before serving.
- Red pepper flakes — adjust to taste for more heat.
🍞 Crunchy Toppings
- Panko breadcrumbs — classic crispy finish.
- Garlic breadcrumbs — extra savory.
- Toasted nuts like pine nuts or almonds — great texture swap.
- Crispy prosciutto — salty and indulgent.
How to Make
Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook for about 6 minutes until lightly browned.
Step 2: Add the broccolini stems and garlic. Cook until the sausage is nearly cooked through and the garlic is fragrant, about 3 to 4 minutes.
Step 3: Add the chili flakes, season with salt and pepper, and toss to combine
Step 4: Meanwhile, cook the rigatoni according to package directions. Three minutes before the pasta is al dente, add the broccolini florets to the pot. Drain the pasta and broccolini together, reserving 1 cup of pasta water.
Step 5: Add ½ cup of the reserved pasta water to the sausage mixture and return the skillet to medium heat. Add the pasta, whipped ricotta, and half of the Parmesan. Stir until creamy and well combined, adding more pasta water as needed. Cook for 2 to 3 minutes to warm everything through.
Step 6: Serve the Rigatoni with Broccolini and Sausage topped with remaining Parmesan and toasted panko breadcrumbs
To Make the Ricotta: Add the ricotta, salt, and pepper to a food processor. With the motor running, slowly stream in the olive oil and process until smooth and creamy. Scrape down the sides as needed and adjust seasoning to taste. Store in the fridge for up to 1 week
🍝✨ Tips & Tricks for Rigatoni with Broccolini and Sausage
Creamy, cozy pasta with just the right amount of crunch
- Slice the broccolini stems thin. Treat the stems and florets differently. Thin coins on the stems help them cook quickly and evenly with the sausage, while the florets stay tender and bright.
- Brown the sausage properly. Let it get lightly golden before moving on. That caramelization adds so much flavor to the entire dish.
- Don’t rush the garlic. Add it once the sausage is mostly cooked so it turns fragrant, not bitter. Garlic should smell amazing, not toasted.
- Salt your pasta water generously. This is your first layer of seasoning and it makes a big difference in the final dish.
- Cook the broccolini florets with the pasta. Adding them in the last few minutes keeps them vibrant and perfectly tender without overcooking.
- Reserve more pasta water than you think you need. Pasta water is the secret to a silky, cohesive sauce. You can always add more to loosen things up.
- Warm the sauce gently. Once the whipped ricotta goes in, keep the heat moderate so everything stays creamy and smooth, not broken or tight.
- Add the cheese in stages. Mixing half the Parmesan into the pasta makes it richer and more savory, while saving some for the top keeps things fresh and punchy.
- Toast the breadcrumbs until golden. Crispy panko adds the perfect contrast to the creamy pasta. Extra crunch is always worth it.
- Finish with a final splash of pasta water if needed. If the pasta tightens up before serving, a little warm pasta water brings it right back to glossy and luscious.
FAQ's
Can I make Rigatoni with Broccolini and Sausage ahead of time?
You can prep the whipped ricotta and toasted panko ahead no problem.
Do I have to make the whipped ricotta when making Rigatoni?
Yes, but also no. You could dollop regular ricotta, but whipping it makes the dish next level creamy.
Can I make Rigatoni with Broccolini and Sausage vegetarian?
Absolutely. Skip the sausage and add sautéed mushrooms or fennel for depth.
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Rigatoni with Broccolini and Sausage
Ingredients
For the Pasta
- 12 ounces rigatoni
- 2 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- Kosher salt and freshly ground black pepper
- 6 garlic cloves thinly sliced
- 1 pound broccolini stems sliced crosswise into ¼ inch coins, and tops cut into small florets
- ½ teaspoon dried chili flakes
- ½ cup whipped ricotta see below
- 1 cup freshly grated Parmesan Cheese
- ¼ cup panko breadcrumbs toasted with 2 tablespoons olive oil
For the Ricotta
- 1 ½ cups whole-milk ricotta cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook for about 6 minutes until lightly browned.
- Add the broccolini stems and garlic. Cook until the sausage is nearly cooked through and the garlic is fragrant, about 3 to 4 minutes. Add the chili flakes, season with salt and pepper, and toss to combine.
- Meanwhile, cook the rigatoni according to package directions. Three minutes before the pasta is al dente, add the broccolini florets to the pot. Drain the pasta and broccolini together, reserving 1 cup of pasta water.
- Add ½ cup of the reserved pasta water to the sausage mixture and return the skillet to medium heat. Add the pasta, whipped ricotta, and half of the Parmesan. Stir until creamy and well combined, adding more pasta water as needed. Cook for 2 to 3 minutes to warm everything through. Serve topped with remaining Parmesan and toasted panko breadcrumbs
Whipped Ricotta
- Add the ricotta, salt, and pepper to a food processor. With the motor running, slowly stream in the olive oil and process until smooth and creamy. Scrape down the sides as needed and adjust seasoning to taste. Store in the fridge for up to 1 week.
Notes
- Slice the broccolini stems thin. Treat the stems and florets differently. Thin coins on the stems help them cook quickly and evenly with the sausage, while the florets stay tender and bright.
- Brown the sausage properly. Let it get lightly golden before moving on. That caramelization adds so much flavor to the entire dish.
- Don’t rush the garlic. Add it once the sausage is mostly cooked so it turns fragrant, not bitter. Garlic should smell amazing, not toasted.
- Salt your pasta water generously. This is your first layer of seasoning and it makes a big difference in the final dish.
- Cook the broccolini florets with the pasta. Adding them in the last few minutes keeps them vibrant and perfectly tender without overcooking.
- Reserve more pasta water than you think you need. Pasta water is the secret to a silky, cohesive sauce. You can always add more to loosen things up.
- Warm the sauce gently. Once the whipped ricotta goes in, keep the heat moderate so everything stays creamy and smooth, not broken or tight.
- Add the cheese in stages. Mixing half the Parmesan into the pasta makes it richer and more savory, while saving some for the top keeps things fresh and punchy.
- Toast the breadcrumbs until deeply golden. Crispy panko adds the perfect contrast to the creamy pasta. Extra crunch is always worth it.
- Finish with a final splash of pasta water if needed. If the pasta tightens up before serving, a little warm pasta water brings it right back to glossy and luscious.
Really excellent!! Missed the memo on just doing 1/2 cup of the whipped ricotta and did the whole batch - whoops! Highly recommend.
OMG! I’m sure the recipe is awesome with the listed ingredients, but it is to die for using what I had on hand. Creole sausage, chopped Tuscan Kale and some small tube like pasta (I can’t remember what it’s called.). This is definitely on my repeat list. Thank you, Gaby!
This has become a favourite in our household. Totally delicious! I usually add 1 cup of the whipped ricotta because it’s just so good.
Delicious. I used a little of the Gaby's go to when I sauteed the sausage and I might even add some shallots and mushrooms next time. I just used a couple of tablespoons of ricotta and mixed it with a little olive oil in the ninja and that way I wouldn't have leftovers. Will make again for sure!
Perfect (non-red) sauce pasta dish. The whipped ricotta is to DIE for and I want to put it on everything I eat.
Omg the ricotta! This pasta is heavenly!
Made this for dinner last night and it was so so good!! My husband and toddler both ate two helpings. The whipped ricotta alone is divine - will have to remember that when I want to jazz up my toast for breakfast. This is a must make!
This stuff is addicting and perfect for a quick, satisfying dinner. My boyfriend is not a pasta lover and couldn't get enough of this, just as good the next day!