Categories: Pasta
Ingredients
- 1 oz. Pecorino Cheese
- 5 oz. Rigatoni
- 6 oz. Broccoli Florets
- 2 Garlic Cloves
- 2 Italian Pork Sausage Links
- 2 fl. oz. White Cooking Wine
- 2 oz. Light Cream Cheese
- 1/4 tsp. Red Pepper Flakes
Directions
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Bring a medium pot of water to a boil.
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Once water is boiling, add pasta and stir constantly, 30 seconds. Cook until al dente, 11-13 minutes. Reserve ¾ cup pasta water. Drain pasta in a colander and return to pot. Set aside. While pasta cooks, prepare ingredients.
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Cut broccoli into bite-sized pieces, if necessary. Mince garlic. Remove sausage from casings.
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Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add broccoli and a pinch of pepper to hot pan. Stir occasionally until crisp-tender, 4-6 minutes. Remove broccoli to a plate. Reserve pan; no need to wipe clean.
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Return pan used to cook broccoli to medium-high heat and add 2 tsp. olive oil. Add sausage to hot pan and cook, breaking up with a spoon, until no pink remains, 4-6 minutes. Add garlic and cook until aromatic, 30-45 seconds. Add white wine and stir occasionally until liquid mostly evaporates, 1-2 minutes.
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Add pasta water and cream cheese to pan. Stir constantly until cream cheese is incorporated, 2-3 minutes. Stir in broccoli, pasta, pecorino (reserve a pinch for garnish), red pepper flakes (to taste), and a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!