Rigatoni with Grilled Sausage and Broccoli
This summer pasta is made with a fresh no-cook sauce! Simply grilled sausage and broccoli are tossed together with rigatoni in a flavorful mixture of oil, lemon, and herbs. This is adapted from the original recipe, Rigatoni with Broccoli Rabe from the June 2020 Food Network Magazine, so feel free to substitute the broccoli with broccoli rabe if you prefer!
Servings: 4
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.