Rigatoni with broccoli and sausage

Step 1/4

• ½ head broccoli
• 100 g Italian sausages
• ½ clove garlic

• knife
• cutting board

Cut broccoli into small florets. Remove the casings from the sausage and chop. Finely slice garlic.

Step 2/4

• salt

• pot
• bowl (large)
• slotted spoon

Bring a pot of salted water to boil. Blanch broccoli florets in water for approx. 3 min., then transfer to ice water. Once cool, cut florets into small pieces.

Step 3/4

• 150 g rigatoni
• 25 ml olive oil

• colander
• bowl (small)

Cook rigatoni in the broccoli water, according to package instructions. Drain, reserving some pasta water, and set aside. Add olive oil to a pan over medium-high heat. Then add sausage and garlic, and let brown.

Step 4/4

• 50 ml pasta water
• ½ tsp chili flakes
• ½ lemon
• 20 g Parmesan cheese
• ½ tbsp butter
• salt
• pepper
• basil (for serving)
• Parmesan cheese (for serving)

• citrus press
• fine grater

Add broccoli, rigatoni, pasta water, chili flakes, lemon zest and juice, butter, and Parmesan cheese. Season with salt and pepper. To serve, garnish with basil and more cheese. Enjoy!

Enjoy your meal!