Ingredients
The following ingredients have 6 Servings
- ¼ cup extra virgin olive oil
- plus more for drizzling
- 1 tablespoon minced garlic
- Finely grated zest and juice from 1 lemon
- 2 teaspoons minced anchovy fillet
- Salt and freshly ground black pepper
- 1 pound Italian sausage
- casings removed
- 1 head broccoli
- cut into florets (about 4 cups)
- 1 pound rigatoni
- Finely grated Parmigiano-Reggiano
- for serving (optional)
Instruction
- In a small bowl combine the olive oil, garlic, lemon zest and juice, anchovy fillet, ½ teaspoon salt, and ¼ teaspoon pepper
- Whisk to combine
- Set a large nonstick skillet over medium-high heat
- Add the sausage and cook, breaking it up with a wooden spoon as needed, until browned and cooked through, about 6 minutes
- Remove the sausage with a slotted spoon and transfer to a large mixing bowl
- While the sausage is cooking, bring a large pot of salted water to a boil over high heat and add the broccoli florets
- Cook the broccoli until the water returns to a boil, about 1 minute
- Remove with a slotted spoon, and transfer to the bowl with the sausage
- Return the pot of water to a boil
- Add the rigatoni and cook according to package directions until al dente, about 8 minutes
- Remove with a slotted spoon and add to the bowl with the broccoli and sausage
- Add the olive oil mixture to the bowl with the pasta and toss to combine
- Serve immediately with finely grated parmesan and more olive oil, if desired
