Rigatoni with Sausage and Broccolini

Most people would agree that pasta is one of the best comfort dishes to indulge in; I have to eat pasta (of some sort) at least once a week in order to function properly. If I go without it for too long: I begin to limp, my blood pressure elevates 30 points, my optimism succumbs to pessimism, I develop an annoying cough, my left eye begins to twitch and I start to foam at the mouth. Okay, not really, but I really dig the noodles.

Have you ever been in the mood for pasta, but wanted something other than spaghetti marinara (red sauce) with meatballs? Personally, I only cook marinara about 25% of the time when I prepare pasta. Here is a great recipe, full of flavor, that also incorporates veggies—in this case, broccolini. Broccolini is just another name for baby broccoli, a thinner and slightly more delicate form of broccoli.This dish is traditionally made with broccoli rabe (pronounced "rob"), otherwise known as "rapini." I love rapini, and so do most Italians. Some people don't like it because it is slightly bitter tasting, so for this recipe, I've substituted broccolini (similar look and texture) for rapini. This is a great Sunday dish!

*Warning: This is not health food

Ingredients

•  1 lb Rigatoni pasta  (recommend De Cecco)
•  1-2 bunches of broccolini  (chopped into 2-inch pieces; separate stems and  florets); you can just use the florets too
•  4 hot Italian sausages  (recommend Johnsonville; best grocery-store sausage)
•  parmesan or piccorino-romano cheese  (recommend Trader Joes)
•  6-8 garlic cloves minced  (not too finely
•  salt  (regular table salt)
•  black pepper  (fresh ground is preferred)
•  red pepper flakes
•  extra-virgin olive oil  (recommend De Cecco)
•  chicken stock  (liquid from pouch...not bullion cube or powder)
•  2-4 Tbs butter
•  1/2 of a lemon

liquid chicken stock from a pouch is expensive, but worth it. Try not to use those bullion cubes or powdered chicken base; you will taste the difference. Ignore the cilantro above...in the bag it looked like parsley.

This is flat leaf (aka Italian) parsley. This dish does not call for it because it is complex enough without it.

Directions 

•  bring a large pot of water to a boil, add a big pinch of salt
•  remove sausage meat from casings
•  place a skillet on medium-low heat and add one turn of olive oil to the pan;  once it is hot  (swirl the pan around to coat the pan)
•  cook the sausage while breaking up the meat with a large spoon or spatula
•  brown the sausage  (stir it so it cooks evenly...takes about 6-7 minutes)
•  Drop the rigatoni into rapidly boiling, salted water immediately after you first  add the sausage to the skillet...this is a timing thing!
•  Before you drop the pasta in the water, set your microwave timer  (or any  timer) to 30 seconds less than lowest cook time  (always on pasta box). De  Cecco rigatoni is 12 minutes, so set the timer to 11:30...have a colander ready  in the sink to drain your pasta
•  Trim the ugly ends off of the broccolini, then, cut your broccolini into 2-2.5 inch  pieces. You want the broccolini to be about the same size as the rigatoni
•  Stir your rigatoni well so that it does not stick
•  Remove the sausage from the skillet once it has browned and place in a dish to  the side
•  Do not remove the sausage grease or dark scrapings from the pan...just get all  of the sausage out with a slotted spoon
•  add another turn of olive oil to the pan and sauté the broccolini stems over  medium heat for 1 minute; add salt and pepper to stems while cooking
•  add the garlic and a teaspoon of red pepper flakes to the skillet; sauté with  broccolini stems for for 1 more minute; stir well
•  add the broccolini florets (the flower tops) to the pan and sauté for 1 more  minute
•  add 1 cup of liquid chicken broth to skillet and turn heat on high; bring to a boil  and mix well while scraping sausage bits from pan (deglazing pan)
•  add your cooked sausage to the broccolini and mix well; add some black  pepper. Careful with salt because the parmesan cheese you add later is salty
•  stir your rigatoni well; get a measuring cup ready and reserve about 1 cup of  pasta water from pot before you drain pasta
•  When your timer goes off, immediately drain your pasta
•  Place the drained rigatoni in a large serving bowl or platter (family style) and  then add the sausage and broccolini; mix well
•  in your same skillet (empty now) add the pasta water and 2-4 tablespoons of  butter on high heat; mix well, while scraping bits from pan (only 30 seconds)
•  pour pasta water over rigatoni and mix well; squeeze 1/2 lemon on rigatoni (watch out for seeds!)
•  spoon over an obscene amount of parmesan cheese into the rigatoni and mix  well; mix until you see nice balance of pasta, sausage, veggie and cheese
•  serve immediately!

cut veggies to same size as rigatoni; always cook the stems first. For a more elegant appearance (guests), just use the florets—but I happen to like the crunch of the stems too!

      

slice casing in middle to remove sausage

Tips

• Never overcook pasta. The trick to great pasta is to ensure that it is al dente. Pasta always has the cooking time on the box. The lower time is for al dente pasta. Cook your pasta for 30 seconds less than the lowest cook time because pasta will cook for another 30 seconds after you drain it. De Cecco is the best; Barilla is second.
• The best tasting sausage you can buy at the grocery store (without going to a  specialty meat market or butcher) is Johnsonville sausage—there Italian sausage is  tasty...most other brands suck. 
• Always reserve some pasta water...it is a trick that most Italians know and use! Pasta water has a lot of starch and is perfect for ensuring that your pasta is the right consistency. If your pasta gets dry, add some pasta water and some butter...BOOM!
• To reheat leftover pasta (it's always dry, right?), place your pasta into a bowl/plate, add a few drops of water to the bowl/plate and mix your pasta around. Then, LOOSELY drape a wet paper towel over the top and nuke it for 1 minute on high. Stir your pasta well, then enjoy (you can add some fresh olive oil too). Don't forget to add some fresh parmesan cheese!
• There is even a right way to eat rigatoni! Don't stab it with your fork. Slide the prongs (2 or 3) of your fork through the hole (like a forklift lifting a pallet). Not only does this look more classy, but it improves the taste and texture of the rigatoni.