Sausage Rigatoni Recipe

Rating 5.0
| 2
| Last Updated on February 26, 2024
This sausage rigatoni has a special Asian twist with the addition of umami-packed fish sauce. Sweet Italian sausage meld with pleasantly bitter broccoli rabe, also known as rapini in Italian, to create a well-balanced pasta dish.
Utensils Dinner
Globe Italian
15
ingredients
10
steps
30
minutes
Classically trained under world-class chefs like Mario Batali, Mattahias Froeshcel and Wylie Dufresne, Chef Tess is equipped in a range of techniques and cuisines from molecular gastronomy to rustic Italian. After years in the restaurant industry and achieving second place on the Food Network’s "Chopped," Chef Tess decided to focus on her passion for teaching people how to cook simple and satisfying food. She's also been part of "Good Mythical Morning," a talk show series on YouTube.

Ingredients

Servings:
4
12 oz
rigatoni or orecchiette pasta
1
large yellow onion, thinly sliced lengthwise
salt and pepper, to taste
1/4 cup(s)
dry white wine
1/2 lb
sweet Italian pork sausage
3 1/2 cup(s)
chicken broth, divided
2
sprigs of fresh thyme, finely chopped, see notes 1
1/2
sprig of fresh rosemary, finely chopped, see notes 1
1
bunch of broccoli rabe, chopped
1 tbsp
olive oil
1 tbsp
fish sauce
4 tbsp
all-purpose flour
4 tbsp
butter
1/4 cup(s)
heavy cream
1/4 cup(s)
Parmigiano Reggiano
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Directions 10 steps | 30 Minutes

Step 1

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.

Sausage Rigatoni Recipe: 
Bring a large pot of water seasoned with one tablespoon of kosher salt, to a boil.
Step 2

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.

Sausage Rigatoni Recipe: 
In a saucepan over high heat, add the sliced onions and sautè.
Step 3

Add the sweet Italian sausage and break it up with a tong or a wooden spoon. Do not stir and let the sausage brown.

Sausage Rigatoni Recipe: Add the sweet Italian sausage and break it up with a tong or a wooden spoon.
Step 4

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.

Sausage Rigatoni Recipe: When the pan is dry and the sausage is deep brown, add one cup of chicken broth.
Step 5

Stir in the finely chopped fresh thyme and rosemary, chopped broccoli rabe and olive oil. Sauté for 2 to 3 minutes.

Sausage Rigatoni Recipe: Stir in the finely chopped fresh thyme and rosemary, chopped broccoli rabe and olive oil.
Step 6

Add remaining chicken broth and turn the heat down to a simmer. Cook for 3-5 minutes.

Sausage Rigatoni Recipe: Add remaining chicken broth and turn the heat down to a simmer.
Step 7

Whisk in the fish sauce, flour, butter and cream. Cook for 1 minute.

Sausage Rigatoni Recipe: Whisk in the fish sauce, flour, butter and cream.
Step 8

Stir in the Parmigiano Reggiano cheese. Taste your amazing sauce and season with salt and pepper, if desired.

Sausage Rigatoni Recipe: 
Stir in the Parmigiano Reggiano cheese.
Step 9

Add the cooked rigatoni and toss until the pasta is evenly coated.

Sausage Rigatoni Recipe: Add the cooked rigatoni and toss until the pasta is evenly coated.
Step 10

Serve immediately. Enjoy!

Sausage Rigatoni Recipe: Serve immediately.

Notes:

  1. 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.

Nutrition Per Serving
View All
CALORIES
862
FAT
41.4 g
PROTEIN
34.2 g
CARBS
87 g
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2 Comments
2 Comments
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Sarah D.

Sarah

26 Jul 2022

The additional of fish sauce was brilliant!

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Lauren B.

Lauren

25 Jul 2022

Great balance of flavors in this recipe!

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