The Pioneer Woman’s Pasta With Sausage and Broccolini Recipe Is Your Next Toss-Together Dinner Favorite
This time-saving trick ensures you'll cook the pasta and broccolini to tender perfection!
Pasta any night of the week is no-brainer for dinner, especially when it’s loaded with hearty ingredients. Take the Pioneer Woman’s pasta with sausage and broccolini recipe for instance. It combines tender rigatoni, sweet Italian sausage and earthy broccolini to create a pasta dish that’s basically a meal in and of itself. You can make this dish in 35 minutes and serve it straight out of the pot. Read on for the recipe to bookmarking and turn into your next pasta night favorite!
Other ingredients in this pasta dish
Beside the three key elements of the dish, Ree Drummond uses additional ingredients such as tomato paste, Pecorino Romano cheese and garlic to enhance the savory flavor. The cheese (along with some reserved pasta water) also creates a silky sauce that brings the whole dish together. Plus, you can sprinkle more cheese on top for an extra salty kick.
Easy time-saving trick for cooking the pasta and broccolini
Both the pasta and broccolini need to be cooked until they’re mostly tender before combining them with the remaining ingredients. Rather than boiling them separately, Ree cooks the pasta according to the package’s directions before adding the broccolini to the pot during the last four minutes of cooking. This trick ensures that the noodles and veg don’t overcook, while saving you trouble of waiting for each ingredient to become tender.
Ree’s easy pasta with sausage and broccolini recipe
Below, you’ll find Ree’s recipe for this dish—which uses rigatoni as its tube shape is great for capturing the hearty sauce. However, other short pasta shapes like cavatelli and penne work well too. Try this recipe for dinner soon!
Rigatoni with Broccolini and Sausage
Ingredients:
- Kosher salt
- 1 lb. rigatoni
- 1 large bunch broccolini, trimmed into 1½-inch pieces
- 3 Tbs. olive oil
- 1 lb. sweet Italian sausage, casings removed.
- 1 large onion, thinly sliced
- 2 Tbs. tomato paste
- ¼ tsp. red pepper flakes
- 4 cloves garlic, thinly sliced
- ½ cup fresh parsley, chopped
- ½ cup grated Pecorino Romano cheese, plus more for topping
Directions:
- Active: 20 mins
- Total time: 35 mins
- Yield: 4 to 6 servings
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2½ cups of the cooking water, then drain the pasta and broccolini and set aside.
- Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
- Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.
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