Rigatoni With Roasted Sausage and Broccoli

Rigatoni with Roasted Sausage
Sang An
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

1/2
pound
rigatoni (1⁄2 box)
1
bunch broccoli, cut into florets
1
small red onion, sliced
3
tablespoons
olive oil
kosher salt and black pepper
1
pound Italian sausage links, casings removed and meat broken into 1-inch pieces
2
tablespoons
unsalted butter
1/4
cup
grated Parmesan (1 ounce)

Directions

  1. Heat oven to 400° F. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the sausage among the vegetables.
  3. Roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18 to 20 minutes.
  4. Toss the pasta with the broccoli and sausage mixture, butter, and ½ cup of the reserved cooking water (add more if the pasta seems dry).
  5. Sprinkle the pasta with Parmesan before serving.
Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 634
  • Fat 35 g
  • Sat Fat 12 g
  • Cholesterol 53 mg
  • Sodium 1,118 mg
  • Protein 26 g
  • Carbohydrate 57 g
  • Sugar 6 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 200 mg
What does this mean? See Nutrition 101.