Equipment
Ingredients
Produce
- 1 broccoli, cut into bite-sized florets
- 2 yellow bell pepper, sliced into thin strips
- 1 yellow onion, sliced
- 3 garlic, minced
Meat
- 450 g italian sausage, casings removed
Pantry & Dairy
- 340 g rigatoni pasta
- 15 ml olive oil
- 50 g parmesan cheese, grated
- salt
- black pepper
- 1 g red pepper flakes
Nutrition (per serving)
Method
Prepare all vegetables: chop the broccoli into bite-sized florets, slice the yellow bell peppers and onion, and mince the garlic.
Bring a large pot of heavily salted water to a rolling boil over high heat.
Add the rigatoni to the boiling water and cook for 9 minutes, or until just shy of al dente.
During the last 2 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them.
Carefully scoop out 120ml of the starchy pasta water with a liquid measuring cup and set aside, then pour the pasta and broccoli into a colander to drain.
Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and reaching an internal temperature of 74°C/165°F.
Add the sliced yellow bell peppers and onions to the skillet with the sausage, cooking until they are softened and lightly caramelized.
Stir the minced garlic and red pepper flakes into the vegetable and sausage mixture, cooking until deeply fragrant.
Pour the reserved pasta water into the skillet, stirring and scraping up any browned bits from the bottom of the pan to create a light pan sauce.
Add the drained rigatoni and broccoli to the skillet, tossing vigorously to coat everything evenly in the sauce.
Remove the skillet from the heat, sprinkle with grated Parmesan cheese, season with salt and black pepper to taste, and serve immediately.
Chef's Notes
- Using the pasta water to blanch the broccoli saves time, reduces dishwashing, and slightly flavors the water, which in turn flavors the pasta.
- Do not discard the brown bits, known as fond, left in the pan after cooking the sausage. Deglazing with hot, starchy pasta water lifts this concentrated flavor directly into your sauce.
- For a richer and creamier finish, vigorously stir in a small 15g knob of cold unsalted butter right at the end along with the Parmesan cheese.
- If you prefer a milder flavor profile, use sweet Italian sausage. For more heat, choose hot Italian sausage and double the red pepper flakes.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta may absorb moisture as it sits.
Freezer: 2 months — Freeze in portions. Broccoli texture will become much softer upon thawing.
Reheating: Microwave covered with a damp paper towel, or reheat on the stovetop over low heat with a splash of water to revive the sauce.
