Cheesy Baked Rigatoni with Zesty Italian Sausage and Garlic-Roasted Broccoli
15min
1h 5min
4
785
Chef's Note
For the best flavor, don't rush the sausage browning! Letting the meat get a dark, crispy crust before adding the onions creates a rich 'fond' on the bottom of the pan that dissolves into the tomato sauce for a deeper, more savory taste.
Tags
Ingredients
1 lb rigatoni pasta
1 lb Italian sausage links
1 head broccoli
4 pieces garlic cloves
1 small yellow onion
28 oz crushed tomatoes
0.25 cup heavy cream
8 oz mozzarella cheese
2 oz parmesan cheese
1 bunch fresh basil
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Prepare the vegetables: Wash 1 head of broccoli and cut into bite-sized florets, discarding the tough lower stem. Peel and mince 4 cloves of garlic. Finely dice 1 small yellow onion.
- 3
On a large rimmed baking sheet, toss the broccoli florets with 2 tablespoons olive oil, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast in the oven for 18 minutes until tender and the edges are slightly charred.
- 4
Fill a large pot with 4 quarts of water and 1 tablespoon salt. Bring to a rolling boil over high heat. Add 1 pound raw rigatoni and cook for 9 minutes (or until 2 minutes before the package's al dente instructions). Drain the pasta and set aside.
- 5
While the pasta boils, remove the casings from 1 pound raw Italian sausage. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook for 8 minutes, using a wooden spoon to break it into small crumbles, until it is deeply browned and caramelized.
- 6
Add the diced yellow onion to the skillet with the sausage. Sauté for 4 minutes until the onion is translucent and soft. Stir in the remaining minced garlic and cook for 1 minute until fragrant.
- 7
Pour 28 ounces crushed tomatoes and 1/4 cup heavy cream into the skillet. Stir well, scraping the bottom of the pan to release the flavorful browned sausage bits. Simmer the sauce for 5 minutes over medium-low heat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 8
Prepare the cheese and herbs: Shred 8 ounces mozzarella cheese from the block, grate 2 ounces parmesan cheese, and finely chop 1/2 cup fresh basil leaves.
- 9
Add the drained rigatoni and the 1/2 cup chopped basil into the skillet with the sauce. Fold gently until every tube of pasta is well-coated.
- 10
Evenly sprinkle the 8 ounces shredded mozzarella and 2 ounces grated parmesan over the top of the pasta mixture.
- 11
Place the skillet in the oven and bake for 15 minutes until the cheese is melted, bubbling, and develops golden-brown spots.
- 12
Remove the skillet from the oven and let the pasta rest for 5 minutes. Serve warm alongside the garlic-roasted broccoli.
Nutrition Information (per serving)
785
38g
68g
42g
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