Creamy Sausage and Broccoli Rigatoni

• 12 oz rigatoni
• 1 lb Italian sausage (sweet or hot)
• 4 cups broccoli florets
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 2 tbsp unsalted butter
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add sausage, breaking it into pieces with a spoon, and cook until browned.
3. 3 Add minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute.
4. 4 Stir in broccoli florets and cook for 5 minutes.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Reduce heat and stir in heavy cream and Parmesan cheese until sauce thickens.
7. 7 Add cooked rigatoni to the sauce, tossing to coat.
8. 8 Stir in butter for extra creaminess. Season with salt and pepper to taste.
9. 9 Serve hot and enjoy!

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add diced bell peppers for extra color and nutrients.
• Incorporate a splash of white wine for additional depth of flavor.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute vegetable broth and omit sausage for a vegetarian version.

Pairings

• Garlic bread
• A simple green salad

Nutrition

Tips

• For a quicker meal, use frozen broccoli florets.
• Feel free to swap rigatoni for penne or another pasta shape you love.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently, adding a bit of milk to loosen the sauce.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Top with toasted breadcrumbs for extra crunch.

FAQ