Rigatoni with Sausage and Broccoli Rabe Recipe

Name: Rigatoni with Sausage and Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 garlic cloves (3 quartered and 4 crushed); 1/4 cup plus 3 tablespoons extra-virgin olive oil; Coarse salt; 1 medium bunch broccoli rabe (about 1 pound), trimmed; 1/2 cup sun-dried tomatoes in olive oil, drained; 1 small dried red chile, crumbled, or 1/4 teaspoon crushed red pepper flakes; 1 pound sweet Italian sausages with fennel, cut into 1/2-inch-thick pieces; 12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges); 1 pound rigatoni, cooked; Freshly ground pepper

Servings: persons

7 garlic cloves (3 quartered and 4 crushed)
1/4 cup plus 3 tablespoons extra-virgin olive oil
Coarse salt
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil, drained
1 small dried red chile, crumbled, or 1/4 teaspoon crushed red pepper flakes
1 pound sweet Italian sausages with fennel, cut into 1/2-inch-thick pieces
12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges)
1 pound rigatoni, cooked
Freshly ground pepper

1
Preheat the oven to 350F.
2
Place the quartered garlic in the center of a square of foil lined with parchment paper.
3
Fold up the edges of the foil to form sides.
4
Drizzle the garlic with 3 tablespoons oil, and season with salt.
5
Fold the foil up over the garlic to seal, forming a pouch.
6
Transfer to a baking sheet.
7
Roast the garlic until soft and golden brown, about 20 minutes.
8
Bring a large pot of water to a boil; add salt.
9
Add the broccoli rabe, and cook until bright green, 1 to 2 minutes.
10
Drain.
11
Cut crosswise into 1-inch pieces; set aside.
12
Puree the sun-dried tomatoes in a blender.
13
Transfer to a small bowl; set aside.
14
Cook the remaining 1/4 cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes.
15
Add the sausage; cook, stirring often, until browned, about 10 minutes.
16
Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes.
17
Cook until the liquid has reduced, 10 to 12 minutes more.
18
Toss the cooked pasta with roasted garlic.
19
Stir the pasta mixture into the sauce in the skillet.
20
Season with salt and pepper.

724

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 7 garlic cloves (3 quartered and 4 crushed), 1/4 cup plus 3 tablespoons extra-virgin olive oil, Coarse salt, 1 medium bunch broccoli rabe (about 1 pound), trimmed, and more.

Yes, Rigatoni with Sausage and 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!

Rigatoni with Sausage and Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions