Rigatoni with Broccolini and Sausage
Rigatoni with broccolini and sausage tossed in a creamy whipped ricotta sauce, finished with Parmesan and crispy breadcrumbs, the ultimate cozy pasta dinner.
Nutrition Facts
Ingredients
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook for about 6 minutes until lightly browned.
Add the broccolini stems and garlic. Cook until the sausage is nearly cooked through and the garlic is fragrant, about 3 to 4 minutes. Add the chili flakes, season with salt and pepper, and toss to combine.
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Continue Reading at Whatsgabycooking →Chef's Notes
Slice the broccolini stems thin. Treat the stems and florets differently. Thin coins on the stems help them cook quickly and evenly with the sausage, while the florets stay tender and bright.
Brown the sausage properly. Let it get lightly golden before moving on. That caramelization adds so much flavor to the entire dish.
Don’t rush the garlic. Add it once the sausage is mostly cooked so it turns fragrant, not bitter. Garlic should smell amazing, not toasted.
Salt your pasta water generously. This is your first layer of seasoning and it makes a big difference in the final dish.
Cook the broccolini florets with the pasta. Adding them in the last few minutes keeps them vibrant and perfectly tender without overcooking.
Reserve more pasta water than you think you need. Pasta water is the secret to a silky, cohesive sauce. You can always add more to loosen things up.
Warm the sauce gently. Once the whipped ricotta goes in, keep the heat moderate so everything stays creamy and smooth, not broken or tight.
Add the cheese in stages. Mixing half the Parmesan into the pasta makes it richer and more savory, while saving some for the top keeps things fresh and punchy.
Toast the breadcrumbs until deeply golden. Crispy panko adds the perfect contrast to the creamy pasta. Extra crunch is always worth it.
Finish with a final splash of pasta water if needed. If the pasta tightens up before serving, a little warm pasta water brings it right back to glossy and luscious.
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Reviews from the Original Source
Really excellent!! Missed the memo on just doing 1/2 cup of the whipped ricotta and did the whole batch - whoops! Highly recommend.
This has become a favourite in our household. Totally delicious! I usually add 1 cup of the whipped ricotta because it’s just so good.
Delicious. I used a little of the Gaby's go to when I sauteed the sausage and I might even add some shallots and mushrooms next time. I just used a couple of tablespoons of ricotta and mixed it with a little olive oil in the ninja and that way I wouldn't have leftovers. Will make again for sure!
Perfect (non-red) sauce pasta dish. The whipped ricotta is to DIE for and I want to put it on everything I eat.
Omg the ricotta! This pasta is heavenly!
Made this for dinner last night and it was so so good!! My husband and toddler both ate two helpings. The whipped ricotta alone is divine - will have to remember that when I want to jazz up my toast for breakfast. This is a must make!
This stuff is addicting and perfect for a quick, satisfying dinner. My boyfriend is not a pasta lover and couldn't get enough of this, just as good the next day!
Congratulations on your new addition, Poppy!!! I made this tonight and it was so easy and delicious!! It will be filed amongst the many of yours I have made.
Congrats on bebe!!! Best name award. This is out of control yum! I have so many favorite recipes of yours I'm having trouble keeping track. Is there a way to save recipes within your site so that I don't forget which ones I have tried and loved???
We have tried so many of Gaby’s pasta recipes and this one was my FAVORITE. It is so creamy and yummy with the crunch of the breadcrumbs. It’s on of my favorite recipes ever.
We put this recipe in our cookbook of regularly made meals :) So delish! Love the Panko on top!
One of my fave pasta recipes! It was a hit and definitely a repeat meal.
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