Rigatoni With Italian Sausage And Broccoli Rabe Food

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

RIGATONI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot with at least 6 quarts of water to a boil. Once it comes to a boil, add 2 tablespoons of salt and then drop in the rigatoni and cook according to the package directions.
• Reserve 1/2 cup of the pasta water, then scoop out the pasta with a small strainer or a ladle and place in a colander to drain.
• Bring the pot of water back to a boil and add the broccoli rabe. Cook for 2 minutes, then drain and place the broccoli rabe into a large bowl of ice water.
• Heat the oil in a large skillet over medium-high heat. Brown the sausage, breaking up with a spoon as you go until completely browned. Remove to a paper towel lined plate.
• Add the crushed garlic to the same skillet and cook for 1 minute, stirring so the garlic doesn't burn.
• Add the broccoli rabe, tomatoes and red pepper flakes to the skillet and cook for 2-3 minutes.
• Add the sausage, pasta and parmesan cheese to the skillet, stir to combine, then pour in the reserved pasta water a little at a time to make the sauce.
• Season with salt and pepper to taste and serve.

RIGATONI WITH BROCCOLINI AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

RIGATONI WITH ITALIAN SAUSAGE

Steps:

• First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
• In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
• Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
• Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

RIGATONI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Preheat the oven to 350°F. Place the quartered garlic in the center of a square of foil lined with parchment paper. Fold up the edges of the foil to form sides. Drizzle the garlic with 3 tablespoons oil, and season with salt. Fold the foil up over the garlic to seal, forming a pouch. Transfer to a baking sheet. Roast the garlic until soft and golden brown, about 20 minutes.
• Bring a large pot of water to a boil; add salt. Add the broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain. Cut crosswise into 1-inch pieces; set aside. Puree the sun-dried tomatoes in a blender. Transfer to a small bowl; set aside.
• Cook the remaining 1/4 cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the sausage; cook, stirring often, until browned, about 10 minutes.
• Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
• Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.

RIGATONI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Heat oven to 350 degrees. Place 3 cloves quartered garlic in center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven and bake until golden brown and soft, about 20 minutes. Remove from oven and set aside to cool.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
• In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

RIGATONI WITH ROASTED SAUSAGE AND BROCCOLI

Steps:

• Heat oven to 400 degrees. Cook the pasta till al dente, reserving 3/4 cup of the pasta water. Drain the pasta and return it to the pot.
• Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with oil, 1/2 tsp salt and pepper. Nestle the sausage in the vegetables and roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18-20 minutes.
• Add the sausage mixture, butter and 1/2 cup of the reserved cooking water to the pasta and toss to combine. Sprinkle with the parmesan before serving.