Rigatoni with Italian Sausage and Broccoli Rabe

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
  • 1 lb rigatoni pasta
  • 1/4 cup Filippo Berio Olive Oil
  • 4 garlic cloves, sliced
  • 3 sweet Italian sausages
  • 3 hot Italian sausages
  • 1 lb broccoli rabe, trimmed
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • Kosher salt and red pepper flakes
  • 1/4 cup grated Parmesan cheese
      • In large pot of boiling salted water, cook rigatoni pasta according to package directions. Drain; set aside and keep warm.
      • Heat olive oil in large, heavy skillet set over medium heat; cook garlic for 1 minute or until slightly browned. Add sliced sausages; brown well. Transfer sausages to plate; keep warm. Add broccoli rabe to skillet; stir in white wine, scraping up any browned bits on the bottom of skillet. Pour in chicken stock; cover and cook for about 15 minutes. Add sausage to pan and continue to cook until broccoli rabe is tender.
      • Return sausages to skillet and remove from heat; season with salt and red pepper flakes. Add rigatoni to skillet; toss well. Top with Parmesan cheese. Serve immediately.


      Recipe provided by Chef Joseph Ciminera




    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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