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
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 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

Serve immediately. Enjoy!


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

FOOD FOR THOUGHT?

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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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