Italian Sausage Ragu with Rigatoni and Roasted Broccoli

Preheat oven to 220°C. Finely dice 100 g yellow onion and mince 3 cloves of garlic. Cut 200 g broccoli into bite-sized florets. Grate 40 g parmesan cheese and roughly tear 10 g fresh basil.

Bring a large pot of salted water to a boil. Add 160 g uncooked rigatoni and cook for 11-12 minutes until al dente. Reserve 120 ml pasta water before draining.

While water heats, toss broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a sheet pan. Roast in preheated oven for 15 minutes until edges are charred and crispy.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove 300 g raw Italian sausage from casings and add to the pan, breaking it into very small pieces with a wooden spoon. Cook for 5 minutes until deeply browned and crispy.

Reduce heat to medium. Add the diced onion to the sausage and cook for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 60 ml red wine and scrape up any browned bits from the pan bottom. Let the wine reduce for 1 minute.

Add 400 g crushed tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 8 minutes, stirring occasionally, until sauce thickens.

Add the drained rigatoni to the ragu along with 60 ml reserved pasta water. Toss for 1 minute until pasta is well coated and sauce clings to the noodles. Stir in half the torn basil and half the grated parmesan.

Divide the pasta between two plates. Arrange roasted broccoli alongside. Garnish with remaining parmesan, basil, and an extra pinch of red pepper flakes if desired.