Rigatoni with sausage bolognese and broccoli

• Meat

  • 1 lb Italian sausage

• Produce

  • 4 cups Broccoli florets
  • 5 Garlic cloves
  • 1 tsp Oregano
  • 1 28 ounce can Tomatoes, unsalted

• Pasta & Grains

  • 1 lb Rigatoni

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on savorytooth.com

Description

Directions

• Cook rigatoni according to package instructions. Drain in a colander and rinse with cold water.
• Heat olive oil in a large 5-quart pan over medium heat. Add sausage (casings removed) to the pan, breaking it apart. Add broccoli florets to the pan. Cook until the broccoli is tender and the sausage is cooked, about 10 minutes, stirring occasionally.
• Add tomatoes (including the liquid in the can), garlic, salt, oregano, and red pepper to the pan. Mix well. Simmer on medium-low heat for about 5 minutes.
• Add cooked rigatoni to the pan. Mix well. Serve immediately. Optionally, add garnishes like parsley leaves and parmesan cheese crumbles.