Emeril's Rigatoni with Broccoli and Sausage

Emeril's Rigatoni with Broccoli and Sausage
Emeril's Rigatoni with Broccoli and Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 1

    pound 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

    pound sweet Italian sausage, casings removed

  • Parmesan, grated, for serving

Directions

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

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