RIGATONI WITH BROCCOLI AND SAUSAGE

Rigatoni with broccoli and sausage

It’s been a busy week. Today, I got to have some time for me. I went mountain biking. As the kids come home from school with next week off. I decided to make a simple meal. This is Emeril’s Rigatoni with Broccoli and Sausage. I lightened it up by using chicken sausage. I also left out the anchovy, because I don’t like them. All I can say is this dinner was simple and comforting. “A perfect end to a perfect day”. BAM!! Dinner is served!

Rigatoni with broccoli and sausage

Ingredients:

Coarse salt and pepper

1 pound rigatoni

2 heads broccoli, cut into florets

¼ 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

In a large pot of boiling salted water, cook pasta according to the package instruction. In the 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. ½ teaspoon salt and ¼ teaspoon pepper.

Add sausage to pot and cook over medium-high heat, breaking up the meat with a wooden spoon, until browned and cooked through. 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 the pasta. Sprinkle with parmesan.