Rigatoni with Broccoli
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Rigatoni with Broccoli is an easy weeknight meal, but impressive enough for a special occasion as well. This healthier pasta dish includes broccoli florets and a lean turkey sausage, with a simple sauce made with freshly grated parmesan. Make this one for your family soon!
For other delicious pasta recipes, try The Ultimate Lasagna Recipe, a simple Summer Pasta Salad, or Baked Feta Pasta with Spinach!
Best Pasta with Broccoli and Sausage
I’ve decided that SueBee Homemaker is definitely lacking pasta recipes, so I’m remedying that STAT. This pasta is one I’ve made several times, but finally perfected the process.
The key is to get the parmesan cheese to melt into a smooth sauce, and while this may not be 100% every time, I think it works really well. Just remember to save some of that salty pasta water. If you do that and grate your own parmesan chunk, you will be much happier with the result. I promise!
Why this recipe works:
- Minimal ingredients. The main ingredients include pasta, broccoli, sausage, and parmesan cheese. The others are just a few seasonings, garlic, and the pasta water.
- A simple process. Just two pans – one to cook the garlic/sausage and one to cook the pasta. Then you combine them and finish.Trust me, it’s simple!
- Healthier pasta recipe. While pasta includes carbs, this recipe also includes healthy greens (broccoli!) and lean turkey sausage. No cream based sauce here either!
- SO delicious! Amen.
Ingredients needed for Rigatoni Pasta with Sausage and Broccoli:
You can keep most of these ingredients stocked in your pantry, and then pick up the fresh items at the last minute.
- Rigatoni Pasta – I love this pasta shape with this recipe, but you could use something else as well.
- Turkey Sausage – Use whatever flavor you like best. I used a spicy sausage which was excellent.
- Broccoli – You will need a good portion of two heads of broccoli, but will cut off most of the stems.
- Butter plus Olive Oil – These two ingredients are the base to the easy sauce for this pasta.
- Garlic – The minced garlic adds so much flavor. I recommend using fresh garlic over the powdered version.
- Parmesan Cheese – Use freshly grated parmesan for best results. The fresh stuff actually melts! 😀
- Salt and Pepper – I always use kosher salt and freshly ground black pepper. You will need plenty of salt for boiling the pasta.
- Pasta Water – THIS is another very important part of this pasta recipe. Make sure you reserve some for the sauce!
- Red Pepper Flakes – An optional ingredient, but makes it so good.
How to make Rigatoni with Broccoli:
This REALLY is the easiest pasta recipe. The important part is to reserve some pasta water and make sure you add plenty of parmesan cheese.
Step 1
PREP. Cut the broccoli into bite sized florets, trimming the stems off. Mince the garlic. Grate the cheese into a measuring cup.
Step 2
Brown the sausage. Remove the turkey sausage from the casings. Cook in a skillet over medium heat, until done. Add the minced garlic and cook for another minute or so.
Step 3
Cook pasta. Fill a large stock pot about halfway with water. Bring to a boil, and add pasta, along with a good amount of salt. The salt is important to flavor the pasta AND the pasta water (that will be used later).
* After a few minutes, add the broccoli and bring it to a simmer (slow bubbles). Cook until pasta is al dente.
Step 4
Drain and RESERVE PASTA WATER. When straining the pasta and broccoli, reserve one cup of pasta water, by placing a bowl under a colander.
Step 5
Finish pasta dish. Place the sausage back on the stove, and add the strained pasta and broccoli. Add the butter, half of the parmesan cheese, and 1/2 cup of the pasta water. Stir well, and then add additional pasta water (about 1/2 cup more) and another 1/4 cup of the parmesan cheese – and stir again.
Test pasta to see if there is enough salt, pepper, and add red pepper flakes, if desired.
Step 6
Serve. Serve the pasta with additional parmesan cheese and extra seasoning as needed.
Recipe FAQs
When you bite into the pasta, and your teeth feel some resistance, but the pasta is still tender, you’ve reached al dente.
Freshly grated parmesan cheese actually melts while the powdered version usually just clumps. We now stick to wedges of parmesan cheese only!
For this recipe, I cooked the pasta a few minutes before adding the broccoli. But you can add it the broccoli later for a crisper texture, if desired.
What to serve with Rigatoni Pasta and Broccoli:
- Spinach Salad with Avocado and Goat Cheese – This is one of our go-to salad recipes.
- Chewy French Bread – I keep extra loaves in our freezer for meals like this.
- Dessert? How about The Best Peanut Butter Cookies or some Brown Butter Toffee Cookies!
Rigatoni with Broccoli
Ingredients
- 2 Tablespoons olive oil
- 1 pound turkey sausage – removed from casings
- 4-5 cloves garlic – minced
- 1 pound rigatoni pasta – or another type of pasta is fine
- 8-10 cups broccoli florets
- 2 Tablespoons butter
- 6 oz. freshly grated parmesan cheese – or about 2 cups
- kosher salt and freshly ground black pepper – to taste
- 1 cup reserved pasta water
- red pepper flakes – to serve
Instructions
- PREP. Prepare broccoli by trimming the stems off, and cutting into bite sized pieces. Mince the garlic. Grate the cheese into a measuring cup.
- Brown the sausage. Remove the turkey sausage from the casings. Cook in a skillet over medium heat, until done. Add the minced garlic and cook for another minute or so.
- Cook pasta. Fill a large stock pot about halfway with water. Bring to a boil, and add pasta, along with a good amount of salt. The salt is important to flavor the pasta AND the pasta water (that will be used later).
- After a few minutes, add the broccoli and bring it to a simmer (slow bubbles). Cook until pasta is al dente.
- Drain and RESERVE PASTA WATER. When straining the pasta and broccoli, reserve one cup of pasta water, by placing a bowl under a colander.
- Finish pasta dish. Place the sausage back on the stove, and add the strained pasta and broccoli. Add the butter, half of the parmesan cheese, and 1/2 cup of the pasta water. Stir well, and then add additional pasta water (about 1/2 cup more) and another 1/4 cup of the parmesan cheese – and stir again.
- Test pasta to see if there is enough salt, pepper, and add red pepper flakes, if desired.
- Serve. Serve the pasta with additional parmesan cheese and extra seasoning as needed.
This was delicious! Loved the lighter version of the sauce. Will definitely be making this again!
Thanks Jena! I’m so glad you enjoyed it! 🙂
This recipe is awesome and take advantage of the pro tip….. Serve with the Chewy French Bread!
Yes please! 🙂