This is an adaptation for a recipe for Rigatoni with Grilled Sausage and Broccoli Rabe that I found as I was thumbing through my Food Network Magazine. At first, I stumbled upon what looked like just another pasta recipe, until I saw the Test Kitchen notes that read, “our favorite no-cook pasta sauce.” I’m always up for a good NO-COOK sauce recipe, and thought this would be appropriate for the summer time.
Normally I veer away from recipes that require grilling, mainly because I don’t currently have one, and I get lazy about cleaning my indoor grill pan. But I was so curious about the no-cook sauce recipe that I figured it was worth heating up my cast iron grill pan and rummaging through my freezer and fridge to give this recipe a go.
The original recipe for Rigatoni with Grilled Sausage and Broccoli Rabe comes from the Food Network June 2020 issue. I love broccoli rabe, and I could imagine how good it would taste grilled and tossed in this pasta, but I didn’t feel like going out to buy it. I did however, have a bunch of broccoli on-hand and figured it would act as a great substitution.
This is how Joe came up with an idea for a new show on our YouTube channel called, “Cook with Me,” where I take you along with me as I cook in real life. He thought it would be cool for me to show how I would approach a recipe that I was trying out for the first time, and give you tips along the way. For instance, what steps should you tackle first? Don’t have a certain ingredient, say like fresh herbs? Just used dried, but cut down the measurement and be sure to crush it between your fingers to release the oils for maximum flavor. You can watch the video here: Rigatoni with Grilled Sausage and Broccoli | Cook with Me!
I really enjoyed filming this new show because I had no idea how the end result of the dish or video would turn out or what would happen during the cooking process, aka setting off the smoke detector….ahem! But in the end, I’m posting my adaptation of the original recipe because it was an overall success and received the Chef Julie Yoon stamp of approval!
If you want to recreate this recipe, you probably have most of the ingredients in your fridge and pantry already. I’d also say it’s flexible enough for substitutions, like using any proteins and veggies of your choice. Next time, I plan to whip up a version using grilled zucchini and kielbasa. Mmm…I can almost taste how good that would be right now! In fact, I even ended up tossing some halved cherry tomatoes into it when we ate it for dinner later and it added a nice acidic fresh bite.
Next time, if I want to make it kid-friendly, here’s what I’d do: omit the red pepper flakes (or cut down the amount significantly), and also reduce the amount of dried oregano. If I used fresh, it probably would’ve had a milder taste to begin with, but adding dried made it a bit intense. The ratio to substitute dried for fresh herbs is normally 1 teaspoon of dried herbs for every tablespoon of fresh. So I did that, but it was still a bit strong, so I cut the amount down in the written recipe.
To mix things up, try switching up the cheese and add some crumbled feta! That would be awesome and provide a lovely creamy salty bite. It could probably also use a splash of lemon. The original recipe only uses the zest, but you all know that I’m a lemon freak, so I think it could’ve used a squirt. Now my brain is swimming with ideas, and I can imagine this recipe as an awesome launching point for multiple variations. If you end up making your own twist of my adapted recipe, please let me know and share your creative genius!
So was it worth it to bust out my grill pan and deal with cleaning it later? I think so, because it was pretty easy to execute, and the taste of the char of the grill really enhanced the flavors of the broccoli and sausage. But really, if you’re not feeling up to it, just throw them in a cast iron pan or roast them in the oven!
The no-cook sauce was very robust and surprisingly flavorful, even though it seemed so simple. I will definitely be using it again for other pasta dishes all summer long!
If you don’t have an outdoor grill and want to try out this recipe, consider getting a grill pan like this one. This one is double sided, with a griddle on the other side…hello grilled cheese sandwiches! You place it across two gas burners and it will heat up nicely because it’s made out of cast iron. It comes seasoned with an easy-release finish. Treat and clean it as you would a cast iron pan, and it will last you for decades. By the way, this product is an affiliate link which means I earn a small commission if you do end up purchasing this product at no extra cost to you. I don’t have this exact grill pan, but I own something very similar and would be happy to answer any questions you may have about this product.
Rigatoni with Grilled Sausage and Broccoli
Ingredients
- Kosher salt
- 6 tbsp extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tsp finely grated lemon zest
- ¼-½ tsp crushed red pepper flakes
- ½ tsp dried oregano (original recipe calls for 1 tbsp fresh)
- 1 bunch broccoli, trimmed, about 1 lb (original recipe calls for broccoli rabe)
- 4 sweet or hot Italian sausage links, about 14 oz total
- 10 ounces rigatoni (original recipe calls for mezze rigatoni)
- Grated parmesan cheese for topping
Instructions
- Preheat a grill (or grill pan) to medium high. Bring a large pot of salted water to a boil. Combine 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes, dried oregano, and ½ teaspoon salt in a large bowl; set aside.
- Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out on one side of the grill. Grill with the sausages on the other side. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter and tent with foil to keep warm.
- Add the pasta to the salted boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli. Halve the sausages lengthwise and cut crosswise into ½-inch pieces. Cover and keep warm.
- Reserve ½ cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli, sausages and ¼ cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water. Season with salt to taste. Divide among bowls and top with the grated parmesan.
