INGREDIENTS
- 1 head broccoli
- 7 oz Italian sausages
- 10½ oz rigatoni
- 1 clove garlic
- ¼ cup olive oil
- 1 tsp chili flakes
- 1 lemon
- 1½ oz Parmesan cheese
- ½ cup pasta water
- 1 tbsp butter
- salt
- pepper
- basil (for serving)
- Parmesan cheese (for serving)
Preparation
- Cut broccoli into small florets. Remove the casings from the sausage and chop. Finely slice garlic.
- Bring a pot of salted water to boil. Blanch broccoli florets in water for approx. 3 min., then transfer to ice water. Once cool, cut florets into small pieces.
- Cook rigatoni in the broccoli water, according to package instructions. Drain, reserving some pasta water, and set aside. Add olive oil to a pan over medium-high heat. Then add sausage and garlic, and let brown.
- Add broccoli, rigatoni, pasta water, chili flakes, lemon zest and juice, butter, and Parmesan cheese. Season with salt and pepper. To serve, garnish with basil and more cheese. Enjoy!