Recipe Book: Italian Sausage, Tomato & Broccoli Rigatoni
We’re layering up with jumpers and pasta as the days are getting colder. This delicious dish is sure to warm you up.
4-5 sweet Italian sausage links, casings removed
2 cloves garlic, crushed
1 pint container of grape tomatoes, halved
1-1½ cups of broccoli florets, steamed or blanched*
Red pepper flakes
Fry sausage in olive oil until brown. Throw in garlic and red pepper flakes. Throw in half of grape tomatoes and let cook down (3-4 minutes). Throw in second half of grape tomatoes and broccoli. Douse with olive oil and heat through. Season with salt and pepper. Toss sauce with cooked pasta. Top off with lots of cheese.
*To steam broccoli florets, set them in a steamer tray over boiling water until just tender. To blanch broccoli, cook them in salted boiling water until just tender, then run it under very cold water to stop the cooking.
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