Fresh Rigatoni with Sausage, Broccoli & Garlic in Chicken Broth Recipe

• 1 lb of fresh or dry rigatoni
• 2 lbs of Italian sweet sausage links
• 1 head of broccoli or broccoli di rabe cut into small pieces
• 6 whole garlic cloves more or less your choice
• 3 cups of chicken stock
• 1 teaspoon crushed red pepper flakes
• 4 tablespoons of extra virgin olive oil
• 1/2 cup of Grated pecorino Romano cheese + more for serving
• 1 teaspoon each salt and pepper
• Fresh basil (optional)

Directions:

1. Get a big pot of salted water boiling for the pasta.
2. In a large skillet, large enough to finish the whole dish, heat 2 tablespoons of olive oil and cook the sausage.
3. Once the sausage is cooked, remove it and slice into 1/2-inch pieces, then set aside.
4. Drain the grease and then add 2 tablespoons of olive oil and the garlic cloves. Sauté the garlic until they are lightly browned (do not burn).
5. Now add the chicken stock, red pepper flakes, salt, pepper, and the sausage, and bring to a boil. Cover and let simmer on a low heat for 15 minutes.
6. Add the broccoli to the skillet and simmer uncovered while the pasta cooks.
7. Add the pasta to the pot of boiling water. If using fresh pasta, cook only 50% of the recommended time. If using dry pasta, cook 2 minutes short of the recommended time.
8. Save 1 cup of pasta water, strain the pasta, and add it to the skillet along with 1/2 cup of pasta water.
9. Carefully fold everything together as the pasta finishes cooking. If needed, add the balance of the pasta water.
10. Once the pasta is finished cooking turn off the heat add the 1/2 cup of grated Romano cheese and fold into the pasta.
11. Serve with a drizzle of extra virgin olive oil, grated Romano cheese, and fresh basil (optional).

So good…

-Daniel Mancini