Rigatoni with Broccolini and Sausage
Rigatoni with broccolini and sausage tossed in a creamy whipped ricotta sauce, finished with Parmesan and crispy breadcrumbs, the ultimate cozy pasta dinner.
Servings: 6 people
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.
Nutrition
Calories: 665kcal | Carbohydrates: 54g | Protein: 29g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 82mg | Sodium: 1116mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1620IU | Vitamin C: 72mg | Calcium: 280mg | Iron: 3mg