From the kitchen of One Perfect Bite...This simple weeknight supper can be table ready in a bit less than 30 minutes. It makes a nice family meal with minimal use of pots and pans, or wear and tear on the cook. This is not a saucy pasta but it has wonderful flavor. I use linguica when I make this for my family, but any well-seasoned sausage can be used, as long as you are careful about the heat level of the sausage you select. The dish also uses red pepper flakes, which when paired with a hot and spicy sausage, can make the dish surprisingly hot and over-the-top for some diners. I'm quite fond of this pasta because of its ample use of broccoli, which is a favorite of mine. I make additional cheese available at the table and I always save a cup or so of the pasta cooking water to provide extra moisture if it is necessary. I do hope you'll give this recipe a try.Here is how this simple pasta supper is made.
Rigatoni with Broccoli and Sausage...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine
3/4 pound Italian-style sausage, casings removed
3 cloves garlic, sliced
1 pound rigatoni
3/4 cup fat-free chicken broth
1/4 teaspoon red-pepper flakes
1 head broccoli (2-1/2 pounds), cut into flowerets (8 cups)
1 tablespoon garlic olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated Parmesan
1) Bring large pot of lightly salted water to boiling.
2) Crumble sausage into nonstick skillet with garlic; saute 5 minutes.
3) Add rigatoni to boiling water. Cook until al dente, tender yet firm.
4) Add broth, flakes and broccoli to skillet. Cover and cook for 5 minutes. Uncover; add oil, juice, salt, pepper and Parmesan. Remove from heat.
5) Drain pasta. Place in a serving bowl. Toss with sauce. Cover bowl and let sit for 2 minutes. Yield: 6 servings.
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