Sicilians are ingenious when it comes to taking a few ingredients and transforming them into a mouth-watering dish like this rigatoni broccoli e salsiccia. This is a great little dish to add to your repertoire because it’s not complicated and takes very few ingredients.
- 3 cups broccoli, cut into florets, stems removed
- ¼ cup (60 ml) olive oil, divided
- 3 garlic cloves, minced
- ¾ tsp crushed red pepper
- 225 g (8 oz) spicy or mild sausage, removed from casings and crumbled
- 285 g (10 oz) rigatoni
- ½ cup grated Pecorino Romano, plus more for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Boil the broccoli in a large pot of salted water until tender, about 10 minutes. Using a slotted spoon, remove broccoli to a large bowl or another pot, reserving cooking water. Add 1½ tablespoons (30 ml) olive oil to broccoli, then blitz with an immersion blender, adding some cooking water as you go, until sauce is smooth and bright green. Season with salt and set aside.
2. Add 2 tablespoons (30 ml) olive oil, minced garlic, and crushed red pepper to a large pan with high sides and heat over medium-high. Add crumbled sausage and cook until browned, stirring occasionally, about 6-7 minutes.
3. Meanwhile, bring broccoli water back up to a boil, then add rigatoni and cook until al dente. Drain, reserving ½ cup (125 ml) of cooking water. Add pasta, broccoli pesto, Pecorino, and the reserved cooking water to pan with sausage, toss to combine, and heat through. Serve sprinkled with a generous amount of Pecorino. Buon Appetito!