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Emeril's Rigatoni with Broccoli and Sausage


Pasta and Meat Recipes

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  • Coarse salt and ground pepper
  • 1 lb. rigatoni
  • 2 heads broccoli -- cut into florets (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves -- minced
  • 1 tablespoon finely grated lemon zest -- plus 2 tablespoons lemon juice
  • 4 anchovy fillets -- minced
  • 1 lb. sweet Italian sausage -- casings removed
  • Parmesan -- grated, for serving


Servings 6
Adapted from


Step 1

1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture.

4. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

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