Sausage Broccoli Rigatoni

Creamy rigatoni pasta with broccoli and sausage.

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Sausage Broccoli Rigatoni is one of those easy weeknight pastas we always come back to, with just a few ingredients, big flavor, and ready in 30 minutes! Italian sausage links are simmered, sliced, then browned with garlic and a simple cream sauce, while the rigatoni and broccoli cook together in the same pot. Toss it all with Parmesan, and you have a creamy, hearty, veggie-packed dinner everyone will love!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Servings:

Calories: 1044kcal

Author: Meryl Downing

Ingredients

3 to 4 links Italian Sausage
1 pound rigatoni pasta (save 1 to 2 cups of the pasta cooking water)
1 pound broccoli cut into florets
1 Tablespoon olive oil
4 cloves garlic minced
1 Tablespoon flour
½ teaspoon dried thyme or Italian seasoning
½ teaspoon crushed red pepper flakes
1 cup heavy cream
½ cup Parmesan cheese
fresh herbs such as parsley, basil, thyme or rosemary (optional)

Instructions

Set a large pot to boil for the pasta over high heat. In another large deep skillet or pot, add the sausage links and cover with water over medium heat. Reduce the heat to a simmer as needed until fully cooked, about 10 minutes.
When the pasta water boils, add a big pinch of salt and cook the pasta, about 12 minutes. In the last 4 minutes of the pasta cooking, add the raw chopped broccoli so they finish cooking together. RESERVE 1 to 2 cups of the starchy pasta cooking water, use a ladle, measuring cup or coffee mug to scoop it out. Then drain the pasta and broccoli and reserve in the colander.
When the sausages are fully cooked, remove them to a cutting board, drain the water, and slice.
Add the olive oil to the now empty skillet over medium heat and saute the sliced sausage, tossing and flipping occasionally until nicely browned, about 8 minutes.
Add the garlic, flour, dried thyme and crushed red pepper, and stir another minute.
Add the cream and the reserved 1 cup of pasta water, stirring everything together. Allow the cream sauce to thicken over low heat, about 5 minutes.
When the sauce has thickened, add the pasta, broccoli, parmesan cheese and fresh herbs and toss until everything is coated.
Serve with more Parmesan cheese.

Notes

A Note on Salt - I didn't add any salt to the recipe (other than to the boiling pasta water) because Italian sausage is usually salty enough for the whole dish. You can always taste your cream sauce or finished dish and add salt and pepper to your liking.
Adjusting the Thickness of the Sauce - The longer the sauce sits on the burner, the more it will thicken and dry out. You can always add a bit more cream, starchy pasta water, or even milk if your sauce becomes too dry.
How to Adjust the Amount to go Bigger or Smaller - For 4 to 6 adults, use 4 sausage links and the full pound of pasta. If you're only serving 2 or 3 and want leftovers, use 3 sausage links and consider using about ¾ of the package of pasta. The other ingredient amounts will work out with either variation.

Nutrition