Rigatoni with Sausage and Broccoli Rabe

• Meat

  • 1 (12 oz. package Johnsonville italian sausage, hot or mild

• Produce

  • 1 head Broccoli rabe
  • 6 cloves Garlic
  • 1 Tomato, large

• Pasta & Grains

  • 1 lb Rigatoni

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Parmesan cheese, grated

Found on mantitlement.com

Ingredients

• 1 (12 oz.) package Johnsonville Italian Sausage, hot or mild
• 1 tablespoon olive oil
• 1 lb. rigatoni
• 1 head of broccoli rabe
• 1 large tomato, diced
• 6 cloves of garlic, peeled and minced
• 1 teaspoon red pepper flakes
• ¾ cup grated parmesan cheese
• salt and pepper to taste

Directions

• Bring a large pot with at least 6 quarts of water to a boil. Once it comes to a boil, add 2 tablespoons of salt and then drop in the rigatoni.
• Cook according to the package directions.
• Reserve ½ cup of the pasta water, then scoop out the pasta with a small strainer or a ladle and place in a colander to drain.
• Bring the pot of water back to a boil and then add in the broccoli rabe.
• Cook for 2 minutes, then drain and place the broccoli rabe into a large bowl of ice water.
• Heat the oil in a large skillet over medium-high heat.
• Brown the sausage, breaking up with a spoon as you go until completely browned.
• Remove to a paper towel lined plate.
• Add the crushed garlic to the same skillet and cook for 1 minute, stirring so the garlic doesnt burn.
• Add the broccoli rabe, tomatoes and red pepper flakes to the skillet and cook for 2-3 minutes.
• Add the sausage, pasta and parmesan cheese to the skillet, stir to combine, then pour in the reserved pasta water a little at a time to make the sauce.
• Season with salt and pepper to taste and serve.