Best 7 Rigatoni With Roman Broccoli Sauce Recipes

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Indulge in a culinary journey to Italy with our exquisite Rigatoni with Roman Broccoli Sauce recipe. This delightful dish combines the hearty flavors of rigatoni pasta, sautéed broccoli, garlic, and a rich creamy sauce, creating a symphony of flavors that will tantalize your taste buds. It's a perfect weeknight meal that can be prepared in under 30 minutes, making it a convenient and delicious choice for busy individuals and families alike.

In addition to the classic Rigatoni with Roman Broccoli Sauce, this article offers a diverse range of complementary recipes that elevate your dining experience. Discover the vibrant flavors of our Broccoli Rabe and Sausage Pasta, where broccoli rabe, Italian sausage, and a zesty tomato sauce come together in a delightful dance of flavors. Experience the classic simplicity of our Broccoli Alfredo Pasta, where broccoli florets are enveloped in a creamy Alfredo sauce, creating a dish that is both comforting and indulgent.

Expand your culinary horizons with our unique Broccoli Pesto Pasta, where a vibrant pesto sauce made from broccoli, basil, and pine nuts coats perfectly cooked pasta, resulting in a burst of freshness in every bite. And for a lighter and healthier option, our Broccoli and Lemon Pasta offers a delightful combination of tender broccoli, zesty lemon, and a touch of garlic, creating a dish that is both flavorful and nutritious.

Embrace the versatility of broccoli with our savory Broccoli Cheddar Stuffed Shells, where tender pasta shells are filled with a creamy broccoli cheddar filling and baked to perfection. Experience a taste of the Mediterranean with our vibrant Mediterranean Broccoli Salad, where roasted broccoli, tomatoes, cucumbers, and feta cheese are combined in a tangy dressing, creating a refreshing and flavorful side dish.

Don't miss out on the tantalizing Broccoli and Cheese Soup, a comforting and creamy soup that is perfect for chilly evenings. And for a unique twist, our Broccoli Tempura recipe offers a crispy and flavorful appetizer or snack that is sure to impress your guests.

With this comprehensive collection of broccoli-based recipes, you'll have a wide array of delectable dishes to satisfy any craving. From hearty pasta dishes to refreshing salads and flavorful appetizers, these recipes showcase the versatility and deliciousness of broccoli, making it a must-have ingredient in your culinary repertoire.

Here are our top 7 tried and tested recipes!

LEAVING-HOME PENNE RIGATE WITH BROCCOLI



Leaving-Home Penne Rigate with Broccoli image

Provided by Anna Boiardi

Categories     Pasta     Vegetarian     Quick & Easy     Back to School     Dinner     Parmesan     Broccoli     Family Reunion     Healthy     Potluck     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper

Steps:

  • Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
  • When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

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

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.

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.

RIGATONI CON BROCCOLO (RIGATONI WITH BROCCOLI)



Rigatoni Con Broccolo (Rigatoni with Broccoli) image

I have in the recipe how to make a white sauce. It provides more than you will need. I suggest you freeze it in ice cube trays, pop them out and secure in freezer bags for future use!

Provided by TishT

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs broccoli
16 ounces rigatoni pasta
2 tablespoons extra virgin olive oil
4 cloves garlic, slivered
1/4 cup dry white wine
1 cup chicken broth
1 teaspoon butter
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional for serving
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon salt
1 dash fresh ground pepper

Steps:

  • Make the white sauce first with white sauce ingredients as follows: In a 1 qt saucepan, melt the butter over medium heat.
  • Stir in the flour until blended.
  • Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles.
  • Cook, stirring for 2 minutes longer.
  • Stir in the salt and pepper.
  • Makes 1 cups of sauce.
  • Trim the stems from the broccoli and cut it into small florets.
  • Fill a large bowl with ice water.
  • In a large saucepan, bring 4 qts of salted water to a boil.
  • Add the broccoli and boil for 2 minutes, just to bring up the color.
  • Drain the broccoli and transfer to the bowl of ice wate to stop the cooking.
  • Pour off any water remaining in the pot In the sam pot, bring 4 qts of fresh salted water to a boil.
  • cook the rigatoni according to the package directions until al dente.
  • Drain the pasta well and toss it with 1 Tbs olive oil, set aside To make the sauce, In a large skillet, heat the remaining oil over medium heat.
  • Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn.
  • Remove from the ehat.
  • Add the white wine to the skillet, then stir in the chicken stock.
  • Return the pan to the heat and whisk in the white sauce.
  • Bring the mixture to a boil over medium high heat, stirring frequently.
  • Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half Stir in the butter, salt and pepper.
  • Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through.
  • Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well.
  • Serve with extra Parmigiano-Reggiano alongside.

Nutrition Facts : Calories 706.9, Fat 22.7, SaturatedFat 8.6, Cholesterol 122.6, Sodium 979.4, Carbohydrate 98.9, Fiber 8.4, Sugar 5.5, Protein 27

BROCCOLI & TALEGGIO RIGATONI



Broccoli & taleggio rigatoni image

Make this comforting pasta dish to use up any broccoli and cheese that you might have lying around in your fridge - it takes just 25 minutes to make.

Provided by Rosie Mackean

Categories     Dinner

Time 25m

Number Of Ingredients 7

250ml whole milk
250g broccoli, blitzed in a food processor until very fine
250g rigatoni
30g parmesan, finely grated
100g taleggio, cut into chunks
grating of nutmeg
olive oil, for drizzling

Steps:

  • Bring a large pan of salted water to the boil. Meanwhile, bring the milk and broccoli to a gentle simmer in a second non-stick saucepan set over a medium heat and cook for 10-15 mins. The broccoli will cook in the milk and form a soft purée, which is the base of the sauce.
  • Tip the rigatoni into the pan of boiling water and stir. Cook for 1 min less than the pack instructions. Stir the parmesan and taleggio into the broccoli mixture until fully melted and smooth.
  • Season the sauce and grate in some nutmeg to taste. Transfer the rigatoni directly from its cooking water to the broccoli cheese sauce using a slotted spoon. Mix together well, adding a ladleful of the water to loosen the sauce, if needed. Check for seasoning, then spoon into bowls and drizzle with a little olive oil before serving.

Nutrition Facts : Calories 741 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the pasta or the broccoli; they should be al dente.
  • To make the sauce extra creamy, use a combination of heavy cream and grated Parmigiano-Reggiano cheese.
  • Add a pinch of red pepper flakes for a bit of spice.
  • Serve the pasta immediately, garnished with additional grated Parmigiano-Reggiano cheese and chopped parsley.

Conclusion:

This Rigatoni with Roman Broccoli Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of rigatoni, broccoli, garlic, and cheese creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this one a try!

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