Rigatoni with Sausage and Broccoli
There’s something about pasta dishes with broccoli that gets me everytime I order at a restaurant. I love broccoli; it’s one of my favorite vegetables. Freshly chopped broccoli florets tossed with pasta, seasoned with garlic and other aromas is a match made in pasta heaven! I bought sausage links a few weeks ago from Whole Foods for this dish, and decided to go for it. Let me say, I am so happy with how this rigatoni with sausage and broccoli dish came out.
Sometimes seemingly easy recipes are the most intimidating. I usually expect the recipe to be way more complex than it is and procrastinate. That is exactly what happened to this recipe. Making this rigatoni with sausage and broccoli was very easy. It’s accessible for any home chef; using quality ingredients like bone broth and organic broccoli. This is also great as a meal prepped dinner. As mentioned, I bought sausage links instead of ground sausage, so I started by de-casing the sausage with a utility knife (a regular steak knife will do). I punctured the link and removed the ground meat out of the casing. I chopped two crowns of organic broccoli into small florets, rinsed them and set them aside. Having my vegetables and meat “mise en place” (everything set up), I grabbed my brand new Our Place always pan and browned the sausage in some avocado oil.
Meanwhile, I brought a large pot of water to a boil and added the rigatoni. Once the sausage browned, I added minced garlic, the broccoli, and 1/4 cup of bone broth. I LOVE using Kettle and Fire, which can be found on Thrive Market (they’re offering an amazing special: get 25% off and a free gift when you purchase a membership – each membership helps families in need). After adding bone bone broth to the pan, add the drained pasta along with a drop of pasta water. To get the stock to thicken, add a teaspoon of arrowroot or flour and stir to combine. Garnish with some parmesan cheese and you’ve got an amazing meal for the week!
- Broth: you can use chicken stock or even standard vegetable broth from any store.
- Thickening agent: you can use a teaspoon of flour or tapioca flour
- Sausage: don’t eat pork? Try ground turkey sausage or chicken sausage! Taste just as delicious!
Rigatoni with Sausage and Broccoli
A classic pasta dish made right at home! Rigatoni pasta with ground sausage and broccoli guaranteed to leave you wanting more.
- 1 lb ground sausage or links, de-cased
- 2 broccoli crowns rinsed, and finely chopped into florets
- 2 tbsp minced garlic
- 1/3 cup chicken bone broth or can use stock or vegetable stock
- 1 lb rigatoni pasta
- 1 tsp arrowroot or flour to thicken stock
- 1 tbsp red pepper flakes
- 1 tbsp avocado oil
Rinse and chop broccoli into small florets and set aside.
If you have sausage links, use a knife to pierce the sausage and take the ground meat out of the casing. Add oil to a deep frying pan or Dutch oven and brown the ground sausage. Approximately 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add a pinch of salt to the boiling water and pour in the pasta. Cook until desired firmness. When straining the pasta, reserve a little bit of pasta water to add to the sausage and broccoli.
To the pan or Dutch oven, add in the garlic, broccoli, and pour in the stock. Cover to let steam and cook for 8-10 minutes.
Uncover the pot and sprinkle with parmesan cheese; stir to combine and cover.
Lastly, add the drained pasta (leaving a little bit of pasta water for the sausage and broccoli), and the arrowroot. Stir on low for 3-4 minutes and serve immediately.