| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound rigatoni
- 1 large bunch broccolini, trimmed into 1 1/2-inch pieces
- 3 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed.
- 1 large onion, thinly sliced
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated Pecorino Romano cheese, plus more for topping
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 558 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 34 mg |
| Sodium | 774 mg |
Reviews
I am only giving it a 3 because it needed some help. I added more broccolini ; 1/2 cup of food white wine, 2/2 cup heavy cream and some roasted garlic. This way the garlic is not bitter in the dish. I also gave a little bit of crème fraîche. I know I probably changed it a lot, lol lol , but it was good,
I absolutely love this recipe. I make it so often I’m afraid my family will get tired of it. I make a couple of adjustments- I add red pepper chopped along with the onions. I also use Italian seasoning instead of red pepper flakes. And I chop some fresh basil at the end instead of parsley. It’s a very versatile dish so it’s hard to mess it up. Delish!
Excellent!!!!
This has potential, but the flavor was dull – it needs a squeeze of lemon or something else acidic to brighten it up. Boiling the broccolini for 4 minutes was also too long – it was mushy by the time I drained it.
Not sure what happened to the Pioneer Woman. Her recipes where always delicious. This tasted bland. Only plus was it was quick to whip up, but still no real flavor.
Amazing! Subbed big chunks of beefsteak tomato for broccoli, this is a new household favorite
I watched Ree making this a couple of weeks ago and my mouth was watering. I had everything on hand so I made it that night. Everyone loved it. It is quick and delicious.
I’m gluten sensitive, and we’re watching our fat and calories so I just made it again tonight with a quality gluten free pasta and my favorite chicken sausage. Once again it is a hit! You can easily change this up that way, and even use different greens like kale or Swiss chard. One of our favorite recipes now.
Ree is an amazing cook with a diverse repertoire, and I really enjoy watching her show!
It was easy but just meh.
Very disappointing! Had to do so kick to “fix” it! Don’t recommend.
We are 4th Generation ranchers. Often feeding a Cowboy crew. There are no complaints on this dish, always eaten up. The only thing I changed was using Jimmy Dean hot and regular sausage together.