Sausage Rigatoni Recipe

Rating 5.0

| 2

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.

Dinner

Italian

ingredients

steps

minutes

Ingredients

Servings:

12 oz

rigatoni or orecchiette pasta

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

sprigs of fresh thyme, finely chopped, see notes 1

1/2

sprig of fresh rosemary, finely chopped, see notes 1

bunch of broccoli rabe, chopped

1 tblsp

olive oil

1 tblsp

fish sauce

4 tblsp

all-purpose flour

4 tblsp

butter

1/4 cup(s)

heavy cream

1/4 cup(s)

Parmigiano Reggiano

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.

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.

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.

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.