Rigatoni with Broccoli & Sausage

Sorry for the Weeknight Gourmet hiatus!  I was a bit under the weather and then was on vacation!  We had a great time in Vail, Colorado.  But, after a over a week of dining out, I was very excited to cook a meal at home!

The latest Everyday Food magazine greeted me upon our return and I couldn’t resist the cover recipe, Rigatoni with Sausage and Broccoli.

The recipe is super easy and has great flavor from the sausage and the lemon-anchovy-garlic oil.  I know some people shy away from anchovies but they provide a great salty flavor.

The dish was a hit!  I plan to make it again.

Rigatoni with Broccoli & Sausage
Everyday Food

  • 1 lb rigatoni
  • 2 heads broccoli, cut into florets (about 4 cups)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
  • 4 anchovy fillets, minced
  • 1 lb sweet Italian sausage, casings removed
  • Grated parmesan

Cook pasta in a large pot of boiling salted water until tender but still firm to bite, adding broccoli the last 2 minutes of cooking time. Drain, reserving 1 cup cooking liquid.

Meanwhile, in a small bowl, combine the oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cook sausage in a pan over medium heat, breaking up with a wooden spoon, until cooked through. Add broccoli and pasta plus oil mixture. Toss well, adding enough pasta cooking liquid to make a thin sauce.

Serve sprinkled with Parmesan.

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