Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 lb spicy italian sausage, casing removed
- •1 lb broccoli florets
- •½ teaspoon red pepper flakes
- •1 teaspoon kosher salt
- •½ teaspoon ground black pepper
- •1 lb rigatoni
- •4 cups chicken stock
- •½ cup grated parmesan cheese, plus more garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10–12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 688
- Carbohydrate: 52g
- Fat: 42g
- Fiber: 18g
- Protein: 34g
- Sugar: 6g
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