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Rigatoni with Italian sausage and broccoli
Rigatoni with Italian sausage and broccoli
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate sausages into upscale mince for a gourmet pasta dish inspired by Italy.
Ingredients:
  • 400g dried rigatoni pasta
  • 300g broccoli, cut into florets
  • 500g Italian pork sausages
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 tsp chopped fresh rosemary
  • 125ml (1/2 cup) chicken style liquid stock
  • 1 bunch rocket, ends trimmed, washed, shredded
  • 40.00 ml balsamic vinegar
  • Shaved pecorino or parmesan, to serve
Instructions:
  • Cook the pasta in a large saucepan of lightly salted boiling water according to package instructions until al dente. Add the broccoli to the pan during the last 3 minutes of cooking. Drain and return to the pan.
  • Using a knife, puncture the casing at one end of each sausage and then empty the meat into a bowl. In a large frying pan over medium heat, warm the oil. Add the onion and cook until soft, for about 5 minutes, stirring occasionally. Stir in the rosemary and cook for about a minute until fragrant. Add the sausage meat and cook for about 6 minutes, breaking up any lumps with a wooden spoon, until it is nicely browned.
  • Simmer the chicken stock until reduced by half, then add the sausage mixture, rocket, and vinegar to the pasta. Toss to combine, season with pepper, and serve in bowls sprinkled with pecorino or parmesan.

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