Directions 10 steps | 30 Minutes
Bring a large pot of water seasoned with one tablespoon of kosher salt, to a boil. Cook the pasta to al dente, according to the package’s instructions. Taste the pasta before draining to test the doneness. Drain the pasta and reserve.
In a saucepan over high heat, add the sliced onions and sautè. Season with kosher salt and seven clicks of the pepper mill. Once the onions are deep golden brown, deglaze the pan with the dry white wine, scraping up any browned bits.
Add the sweet Italian sausage and break it up with a tong or a wooden spoon. Do not stir and let the sausage brown.
When the pan is dry and the sausage is deep brown, add one cup of chicken broth. Cook while stirring until the broth is reduced to about one tablespoon.
Stir in the finely chopped fresh thyme and rosemary, chopped broccoli rabe and olive oil. Sauté for 2 to 3 minutes.
Add remaining chicken broth and turn the heat down to a simmer. Cook for 3-5 minutes.
Whisk in the fish sauce, flour, butter and cream. Cook for 1 minute.
Stir in the Parmigiano Reggiano cheese. Taste your amazing sauce and season with salt and pepper, if desired.
Add the cooked rigatoni and toss until the pasta is evenly coated.
Serve immediately. Enjoy!
- If you do not finely chop the fresh herbs it will ruin the dish. Rosemary does not break down. Take special care to chop it finely.