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rigatoni pasta with sausage, leeks and broccoli rabe on top in a white bowl with a fork

Italian Sausage Rigatoni Pasta

leeks, broccoli rabe, peppers, pistachio pesto

STARS

Here's a pasta dish for a palate that can appreciate complex flavors. Each ingredient contributes something to the overall dish. Creamy lemon Alfredo sauce coats tube-shaped rigatoni pasta, and a pistachio pesto gives the meal a nutty and acidic bite. Sweet piquillo peppers and broccoli rabe add just the right amount of bitterness. Top with roasted Italian sausage. If you're looking for pasta that's far from ordinary, this is for you!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Lemon Garlic Alfredo Sauce

  • 1 1/2 cup whole milk
  • 1 cup heavy cream
  • 2 lemons, zested and juiced
  • 2 garlic cloves
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, to taste
  • 1/2 cup grated parmesan cheese

Pasta

  • 4 links Italian sausage, cut into 1/2-inch pieces
  • 1 pound broccoli rabe, trimmed
  • 2 leeks, sliced into 1/4-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces rigatoni

Pistachio Pesto (

  • ptional

)

  • 1/2 cup roasted pistachios
  • 2 cups packed arugula
  • 2 garlic cloves
  • 1 tablespoon oregano leaves
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

Serving

  • 1/2 cup piquillo peppers, chopped
  • Shaved ricotta salata, for serving
Directions
1
Preheat the oven to 400°F.
2
In a large saucepan, heat the milk, cream, lemon zest and garlic. Bring to a simmer for 30 minutes.
3
Meanwhile, in a second small saucepan, melt the butter. Add the flour and cook, stirring, for 10-15 minutes, until golden. Cool.
4
Little by little, add the cooked roux and parmesan to the milk and cream mixture over medium-low heat, whisking well between each addition. Continue to simmer for 10 more minutes, or until thickened. Stir in the lemon juice and remove from the heat. Fold in the parmesan cheese.
5
Place the sausages on a baking sheet and roast until crisp, 10-12 minutes.
6
On a second baking sheet, toss the broccoli rabe and leeks with the oil, salt and pepper. Roast until crisp and fork-tender, 10-12 minutes.
7
In a blender, combine all of the pistachio pesto ingredients until smooth. Taste and adjust seasoning.
8
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and toss with the alfredo sauce, roasted peppers, leeks, sausages and piquillo peppers.
9
Divide between plates and top with ricotta salata and pistachio pesto if you like.

Italian Sausage Rigatoni Pasta

leeks, broccoli rabe, peppers, pistachio pesto

STARS

Here's a pasta dish for a palate that can appreciate complex flavors. Each ingredient contributes something to the overall dish. Creamy lemon Alfredo sauce coats tube-shaped rigatoni pasta, and a pistachio pesto gives the meal a nutty and acidic bite. Sweet piquillo peppers and broccoli rabe add just the right amount of bitterness. Top with roasted Italian sausage. If you're looking for pasta that's far from ordinary, this is for you!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Lemon Garlic Alfredo Sauce

  • 1 1/2 cup whole milk
  • 1 cup heavy cream
  • 2 lemons, zested and juiced
  • 2 garlic cloves
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, to taste
  • 1/2 cup grated parmesan cheese

Pasta

  • 4 links Italian sausage, cut into 1/2-inch pieces
  • 1 pound broccoli rabe, trimmed
  • 2 leeks, sliced into 1/4-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces rigatoni

Pistachio Pesto (

  • ptional

)

  • 1/2 cup roasted pistachios
  • 2 cups packed arugula
  • 2 garlic cloves
  • 1 tablespoon oregano leaves
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

Serving

  • 1/2 cup piquillo peppers, chopped
  • Shaved ricotta salata, for serving

Directions

1
Preheat the oven to 400°F.
2
In a large saucepan, heat the milk, cream, lemon zest and garlic. Bring to a simmer for 30 minutes.
3
Meanwhile, in a second small saucepan, melt the butter. Add the flour and cook, stirring, for 10-15 minutes, until golden. Cool.
4
Little by little, add the cooked roux and parmesan to the milk and cream mixture over medium-low heat, whisking well between each addition. Continue to simmer for 10 more minutes, or until thickened. Stir in the lemon juice and remove from the heat. Fold in the parmesan cheese.
5
Place the sausages on a baking sheet and roast until crisp, 10-12 minutes.
6
On a second baking sheet, toss the broccoli rabe and leeks with the oil, salt and pepper. Roast until crisp and fork-tender, 10-12 minutes.
7
In a blender, combine all of the pistachio pesto ingredients until smooth. Taste and adjust seasoning.
8
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and toss with the alfredo sauce, roasted peppers, leeks, sausages and piquillo peppers.
9
Divide between plates and top with ricotta salata and pistachio pesto if you like.