Best 4 Emerils Rigatoni With Broccoli And Sausage Recipes

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Indulge in a culinary journey with Emeril's Rigatoni with Broccoli and Sausage, a delectable pasta dish bursting with bold flavors and hearty ingredients. This recipe is a symphony of textures and tastes, featuring succulent Italian sausage, tender broccoli florets, and perfectly cooked rigatoni enveloped in a rich and flavorful sauce. With a medley of spices and herbs, this dish promises an explosion of flavors that will tantalize your taste buds.

In addition to the main recipe, this article offers a collection of enticing variations to cater to diverse preferences and dietary needs. Emeril's Rigatoni with Broccoli and Sausage is the ultimate comfort food, perfect for a cozy family dinner or an impressive potluck dish. Explore the variations to discover a delightful twist on this classic recipe, including a vegetarian option with roasted portobello mushrooms and a spicy variation with a kick of cayenne pepper.

Check out the recipes below so you can choose the best recipe for yourself!

RIGATONI WITH BROCCOLINI AND SAUSAGE



Rigatoni with Broccolini and Sausage image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound rigatoni
1 large bunch broccolini, trimmed into 1 1/2-inch pieces
3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed.
1 large onion, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano cheese, plus more for topping

Steps:

  • 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 2 1/2 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.

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE



Rigatoni with Grilled Sausage and Broccoli Rabe image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/4 to 1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links (about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

Steps:

  • Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
  • Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
  • Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
  • Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE



Emeril's Rigatoni with Broccoli and Sausage image

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  • Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI



Broccoli and Italian Sausage Baked Rigatoni image

Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound mild Italian sausage, casing removed
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
12 ounces shredded whole milk mozzarella (about 3 cups)
8 ounces shredded fontina cheese (about 2 cups)
Kosher salt and freshly ground black pepper
1 pound meze rigatoni
12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
1 cup panko breadcrumbs
2 tablespoons chopped parsley
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
  • Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
  • Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
  • Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
  • Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

Tips:

  • Use fresh ingredients: Fresh broccoli, sausage, and Rigatoni pasta will give you the best flavor.
  • Cook the pasta al dente: This means cooking it until it is tender but still has a slight bite to it. This will prevent the pasta from becoming mushy when you add the sauce.
  • Brown the sausage: Browning the sausage will help to develop its flavor and give it a nice crispy texture.
  • Use a good quality cheese: A good quality Parmesan cheese will add a lot of flavor to the dish.
  • Serve the dish immediately: This dish is best served hot, so try to serve it as soon as it is ready.

Conclusion:

Emeril's Rigatoni with Broccoli and Sausage is a delicious and easy-to-make recipe. It is perfect for a weeknight meal or a casual gathering. The combination of broccoli, sausage, and cheese is sure to please everyone. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you are looking for a quick and easy pasta dish, give Emeril's Rigatoni with Broccoli and Sausage a try.

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