Rigatoni with Italian Sausage and Broccoli Rabe
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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