Broccoli Rigatoni with Sausage

Broccoli Rigatoni with Sausage

2 Green Garlic, minced

Olive Oil

1 pound Italian Sausage

Salt and Pepper

8 ouches of Rigatoni

1lb Broccoli, cut into florets

¼ tsp Chili Flakes

½ cup Whipped Ricotta *recipe below

1 cup grated Parmesan Cheese

¼ cup Dried Breadcrumbs

Place garlic in a bowl and cover in olive oil. Bring water to a boil, adding the salt, and boil pasta until al dente, draining and reserving the pasta water.

Cook sausage, chopping into large size crumbles. When sausage is brown, add the garlic and oil and chili flakes and cook 30 more seconds. Turn off the burner and wait until pasta is done.

Add ½ cup of pasta cooking water, pasta, and broccoli and cook until broccoli is tender, adding more pasta water if needed. Remove broccoli, pasta, and sausage to a serving dish.

Add another ½ cup pasta water back to the pan, the whipped ricotta, and half the parmigiana cheese. Season generously with salt and pepper and cook, stirring constantly, until slightly thickened and heated through. Pour sauce over dish, serve with remaining cheese sprinkled on top!

*Whipped ricotta recipe:

1 ½ cups of ricotta cheese

½ tsp Salt

Ground Pepper

¼ cup Olive Oil

Place everything but the olive oil in a food processor and turn on. While running the food processor, slowly drizzle the olive oil in as a thin stream. Taste and adjust with more salt and pepper if desired. It should be a creamy mixture and will store in fridge for 1 week.