Baked Rigatoni With Sausage & Broccoli Rabe Recipe

Name: Baked Rigatoni With Sausage & Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. Italian sausage, halved and cut; into 1/2-inch-thick slices; 2 bunches broccoli rabe or broccolini, cut; into 1-inch pieces; 1/2 cup dry white wine; Salt and freshly ground pepper, to taste; 24 garlic cloves, peeled and simmered in 1/3; cup olive oil until tender, oil reserved; 8 oz. cipollini onions, peeled and halved; 3 fresh thyme sprigs; 1/2 lb. rigatoni, cooked until al dente; 1 cup ricotta cheese; Pinch of red chili flakes; 2 oz. Parmigiano-Reggiano cheese, grated

Servings: persons

1 1/2 lb. Italian sausage, halved and cut
into 1/2-inch-thick slices
2 bunches broccoli rabe or broccolini, cut
into 1-inch pieces
1/2 cup dry white wine
Salt and freshly ground pepper, to taste
24 garlic cloves, peeled and simmered in 1/3
cup olive oil until tender, oil reserved
8 oz. cipollini onions, peeled and halved
3 fresh thyme sprigs
1/2 lb. rigatoni, cooked until al dente
1 cup ricotta cheese
Pinch of red chili flakes
2 oz. Parmigiano-Reggiano cheese, grated

1
Preheat an oven to 400u00b0F.
2
In a saute pan over medium heat, brown the sausage for 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. Add the broccoli rabe to the pan and cook until tender, 6 to 8 minutes, adding the wine after 3 minutes. Season with salt, then add the broccoli rabe and cooking liquid to the bowl with the sausage.
3
In the same pan over medium heat, warm the reserved garlic oil. Add the onions and thyme, and season with salt and pepper. Cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Using a slotted spoon, transfer to the bowl with the sausage and broccoli rabe; reserve the oil. Add the pasta and garlic to the bowl and season with salt and pepper.
4
Spoon half of the pasta mixture into a 3-quart baking dish and dot with half of the ricotta. Top with the remaining pasta and ricotta. Drizzle with the reserved oil and sprinkle with the chili flakes. Bake for 20 minutes, then sprinkle with the Parmigiano-Reggiano cheese and bake until hot and golden brown, about 10 minutes more. Serves 6.

1171

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. Italian sausage, halved and cut, into 1/2-inch-thick slices, 2 bunches broccoli rabe or broccolini, cut, into 1-inch pieces, and more.

Yes, Baked Rigatoni With Sausage & Broccoli Rabe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rigatoni With Sausage & Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions