Rigatoni with Roasted Sausage and Broccoli

By cheeserohan

Ingredients

• 1/2 pound rigatoni (1/2 box)
• 1 bunch broccoli, cut into florets
• 1 small red onion, sliced
• 3 Tablespoons olive oil
• kosher salt and black pepper
• 1 pound Italian sausage links, casings removed and sausage broken into 1-inch pieces
• 2 Tablespoons unsalted butter
• 1/4 cup grated Parmesan (1 ounce)

Details

Servings 4

Preparation

Step 1

1. Heat oven to 400F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water. Drain the pasta and return it to the pot.

2. Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the sausage pieces among the vegetables. Roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18 to 20 minutes.

3. Toss the pasta with the broccoli and sausage mixture, butter, and 1/2 cup of the reserved pasta water (add more water if the pasta seems dry). Sprinkle with the Parmesan before serving.