Ingredients
- 12 ounce srigatoni
- 2 tablespoon olive oil
- 1 pound sweet Italian sausagecasings removed
- Kosher salt and freshly ground black pepper
- 6 garlic clove sthinly slice d
- 1 pound broccolinistems slice d crosswise into 1/4 inch coins, and tops cut into small florets
- 1/2 teaspoon dried chili flakes
- 1/2 cup whipped ricottasee below
- 1 cup freshly grated Parmesan Cheese
- 1/4 cup panko breadcrumbstoasted with 2 tablespoon solive oil
- \1 1/2 cup swhole-milk ricotta cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook for about 6 minutes until lightly browned.
- Add the broccolini stems and garlic. Cook until the sausage is nearly cooked through and the garlic is fragrant, about 3 to 4 minutes. Add the chili flakes, season with salt and pepper, and toss to combine.
- Meanwhile, cook the rigatoni according to package directions. Three minutes before the pasta is al dente, add the broccolini florets to the pot. Drain the pasta and broccolini together, reserving 1 cup of pasta water.
- Add ½ cup of the reserved pasta water to the sausage mixture and return the skillet to medium heat. Add the pasta, whipped ricotta, and half of the Parmesan. Stir until creamy and well combined, adding more pasta water as needed. Cook for 2 to 3 minutes to warm everything through. Serve topped with remaining Parmesan and toasted panko breadcrumbs
