Rigatoni with Broccoli and Sausage Recipe - Oxford House Ltd. Malta

Rigatoni with Broccoli and Sausage


  • 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)


  • 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!