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Emeril's Rigatoni with Broccoli and Sausage


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  • 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



Step 1

Step 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.

Step 2

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

Step 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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