Rigatoni with Sausage & Broccoli Rabe
  • 1- 12 oz package Sweet Italian Sausage
  • 1 lb rigatoni
  • 1 head broccoli rabe
  • 1 large tomato, diced
  • 6 cloves of peeled garlic, crushed
  • 4 oz olive oil
  • 1 teaspoon chili flakes
  • ¾ cup grated Parmesan cheese
  • salt and pepper, to taste
  1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop in pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  2. In a large skillet, heat 2 tablespoons of the oil set over high heat. Place the sausage in the pan and cook for 4-5 minutes. Remove sausage and set aside on paper towel-lined dish.
  3. Bring 6 quarts of water to a boil in the pot used for the pasta. Cut florets off the broccoli rabe head and drop into the boiling water for 1-2 minutes with 2 tablespoons of salt. Transfer florets to bowl of ice water and once ice melts, drain and set aside.
  4. Heat 3 tablespoons olive oil in sauté pan until hot. Add the crushed garlic cloves and sauté until golden brown, then add chili flakes, sausage, broccoli rabe and tomatoes. Saute and toss for 2-3 minutes.
  5. Add pasta to the pan with the parmesan cheese, half of the reserved pasta water, salt and pepper. Toss for 1-2 minutes until ingredients are integrated. If pasta seems dry, add more of the pasta water as needed.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2017/01/rigatoni-sausage-broccoli-rabe/