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Rigatoni with Broccoli and Sausage Recipe

personal chef fort lauderdale event catering

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!

Coarse salt and ground pepper
1 pound/450g rigatoni
2 heads broccoli, cut into florets
1/4 cup/60ml extra virgin olive oil
2 garlic cloves, minced
zest of one lemon, plus 2 tablespoons/30ml lemon juice
4 anchovy fillets, minced
1 pound/450g sweet Italian sausage, casings removed
Parmesan, grated, for serving

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/250ml pasta water; drain pasta and broccoli.
In a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon/2ml salt, and 1/4 teaspoon/1ml black pepper. Add sausage to the  pot the pasta was cooked in, 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.

Note: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal.



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