This Creamy Rigatoni with Broccolini and Sausage is the PERFECT comforting fall/winter meal! You're welcome!
How is it almost a new DECADE in a few weeks? Like where on EARTH did the year go? Christmas 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
This Creamy Rigatoni with Broccolini and Sausage is the PERFECT comforting fall/winter meal!
Ingredients
For the Pasta
- 8 ounces rigatoni
- ¼ 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 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 extra-virgin olive oil
Instructions
- 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 the drained pasta, 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.
To make the Ricotta
- 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.
Notes
Always dip out some pasta cooking water before draining your pot. No matter what type of sauce you are making, it's the perfect way to finish it off.
Nutrition Information
Calories: 950kcal | Carbohydrates: 59g | Protein: 39g | Fat: 61g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 124mg | Sodium: 1362mg | Potassium: 522mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2429IU | Vitamin C: 108mg | Calcium: 413mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Photo Matt Armendariz // Food Styling Adam Pearson // Recipe adapted from Six Seasons
Congratulations on your new addition, Poppy!!! I made this tonight and it was so easy and delicious!! It will be filed amongst the many of yours I have made.
Congrats on bebe!!! Best name award. This is out of control yum! I have so many favorite recipes of yours I'm having trouble keeping track. Is there a way to save recipes within your site so that I don't forget which ones I have tried and loved???
Hello! So excited to make this tonight! Question - just a half cup of the ricotta mixture? Made the whipped ricotta as per directions but it makes a lot more than 1/2 cup!
Thank you!
yes you can use it for anything! add it to another pasta, dip veggies in it, skies the limit
I want to try this tonight. Have you tried with sour cream in place of ricotta? That’s all I have in the house right now ♀️
Thanks!
I haven't but the flavor profile would be a little different
We have tried so many of Gaby’s pasta recipes and this one was my FAVORITE. It is so creamy and yummy with the crunch of the breadcrumbs. It’s on of my favorite recipes ever.
We put this recipe in our cookbook of regularly made meals 🙂 So delish! Love the Panko on top!
One of my fave pasta recipes! It was a hit and definitely a repeat meal.
Unfortunately my boyfriend isn’t a fan of sausage. What other protein would you recommend?
chicken!!
What should I do with extra whipped ricotta?? 🙂
fold it into pastas, sauces, slather it on bread!
When do you add the pasta and broccoli to the skillet? I am not seeing it in the directions.
fixed
My first What’s Gaby Cooking Recipe (not my last)! And we love it and BONUS how easy and quick it is to whip up!
Delicious! I used almond milk ricotta and it whipped beautifully.
I made this last night for dinner and OMG, it was amazing, but then again all your recipes are!! My family absolutely loved it!! Thank you!
Mmmm. I just love all this baked deliciousness. I am with you - fireplace, good meal and hot cocoa!
This sounds delicious! Do you toast the panko in the oven with olive oil, or in a skillet? If oven, what temperature? Thanks!
skillet!