Rigatoni with Roasted Sausage and Broccoli
Get ready to elevate your pasta night with this irresistible Rigatoni with Roasted Sausage and Broccoli recipe! Featuring tender rigatoni tossed with savory roasted Italian sausage, caramelized broccoli florets, and a fragrant garlic and red pepper flake sauté, this dish is bursting with bold flavors and satisfying textures. A hint of zesty lemon and a generous sprinkle of freshly grated Parmesan cheese bring a bright, cheesy finish that ties everything together beautifully. Perfectly simple yet gourmet, this 50-minute wonder is ideal for busy weeknights or casual dinner parties. Plus, it’s made with just one sheet pan and a skillet for minimal cleanup! Make this hearty and flavorful Italian-inspired meal the star of your table tonight.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 1 lb Italian sausage (mild or hot)
- 4 cups Broccoli florets
- 4 tbsp Olive oil
- 4 Garlic cloves (minced)
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Fresh Parmesan cheese (grated)
- 1 tsp Lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the Italian sausage into bite-sized pieces and spread them out on one half of the baking sheet. On the other half, arrange the broccoli florets.
Drizzle 2 tablespoons of olive oil over the sausage and broccoli. Sprinkle the broccoli with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast in the preheated oven for 20-25 minutes, flipping the sausage and broccoli halfway through, until the sausage is fully cooked and the broccoli is tender with crisp edges.
While the sausage and broccoli roast, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, cooking until fragrant (about 1-2 minutes).
Add the roasted sausage and broccoli to the skillet, tossing to coat in the garlic and olive oil mixture.
Add the cooked rigatoni to the skillet and toss with the sausage and broccoli. If the mixture seems dry, gradually add some reserved pasta water (1/4 cup at a time) until a light, saucy consistency forms.
Stir in the lemon zest and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 7805 mg | 339% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.1 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1658 mg | 128% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
