Baked Rigatoni With Sausage And Broccoli Rabe
From lunasea 17 years ago
- 30 minutes to make
- Serves 6
This delicious, hearty baked-pasta dish includes cipollini onions, an Italian variety that is slightly larger than a boiling onion. (Cipollina means small onion in Italian.) These disk-shaped onions have a sweet, mild flavor and are ideal for roasting and braising. Read more However, its not always easy for me to find cipollinis, so you can sub the same amount of your favorite onion and it'll be great. This is a meal in itself and full of flavor. Add a simple salad and/or some crusty bread and enjoy! See less
Ingredients
- 24 garlic cloves, peeled shopping list
- 1/3 cup olive oil shopping list
- **** shopping list
- 1 1/2 lb. italian sausage, halved and cut into 1/2-inch-thick slices shopping list
- 1-2 tbsp. olive oil shopping list
- **** shopping list
- 2 bunches broccoli rabe/rapini or broccolini, cut into 1-inch pieces shopping list
- NOTE: I love broccoli rabe/rapini, but it does have a bitter bite. If you don't mind it, then cook according to the recipe. However, if you want to take the "bite" out of the broccoli rabe, parboil it for five minutes. (You could use the water leftover from cooking the rigatoni.) Drain well and continue with recipe as written. shopping list
- **** shopping list
- 1/2 cup dry white wine shopping list
- 8 oz. cipollini onions, peeled and halved (feel free to use regular onions, as cipollini can be hard to find) shopping list
- 3 fresh thyme sprigs shopping list
- 1/2 lb. rigatoni, cooked until al dente shopping list
- salt and freshly ground pepper, to taste shopping list
- 1 cup ricotta cheese shopping list
- Pinch or two of red chili flakes shopping list
- 2 oz. parmigiano-reggiano cheese, grated shopping list
How to make it
- Preheat an oven to 400°F.
- ****
- In a small pan over medium-low heat, bring 1/3 cup of olive oil and garlic cloves to a simmer. Cook until garlic cloves are soft and just starting to take on color, 10-12 minutes.
- Remove garlic with a slotted spoon and reserve the garlic-flavored oil.
- NOTE: The recipe only uses the garlic cloves to season the oil. You can discard them at this point OR use them in garlic butter or to smear, as is, on tasted bread, etc. The soft simmering of the garlic in olive oil will make the garlic soft, subtle and a bit sweet.
- ****
- In a sauté pan over medium heat, add 1-2 tbsp. of olive oil and brown the sausage for 2 to 3 minutes. Using a slotted spoon, transfer sausage to a large bowl.
- Add the broccoli rabe to the pan and cook until tender, 6 to 8 minutes, adding the wine after 3 minutes. Season with salt, then add the broccoli rabe and any cooking liquid to the bowl with the sausage.
- In the same pan over medium heat, warm the reserved garlic oil. Add the onions and thyme, and season with salt and pepper. Cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes.
- Using a slotted spoon, transfer to the bowl with the sausage and broccoli rabe; reserve the oil. Add the pasta and garlic to the bowl and season with salt and pepper.
- Spoon half of the pasta mixture into a 3-quart baking dish and dot with half of the ricotta. Top with the remaining pasta and ricotta.
- Drizzle with the reserved oil and sprinkle with the chili flakes.
- ***
- NOTE: This is not a saucy recipe as written. It has very little liquid to make it so and as written, makes for browned, slightly crunchy outer edges. The ricotta stays in pats where you place them - it gets hot surely, but doesn't melt. The components stay distinct, yet melded in flavor, in my opinion. This appeals to me and perhaps others, but maybe not for everyone. Please feel free to doctor the recipe to your liking and let us know what you did and how you liked it.....it's all good and I welcome all input! =)
- ****
- Bake for 20 minutes, then sprinkle with the Parmigiano-Reggiano cheese and bake until hot and golden brown, about 10 minutes more.
- Serves 6.
- Adapted from a recipe by Loretta Keller, Chef/Owner, COCO 500, San Francisco and found at Williams-Sonoma
The Rating
Reviewed by 12 people-
Great recipe, can't wait to try this out. You have so many family dinner recipes that are wonderful, thanks so much.
invisiblechef
in loved it
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Everyone loved it, of course :) I had to leave the onions out so my son would eat it also chopped up some of my chanterelles really tiny and added them after crisping them a bit in a skillet.
invisiblechef
in loved it
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My maiden name is 'Campo'... any of these ingredients make me swoon! Seriously good looking pic of the dish too!
Thanks! Colleen
c2max
in Bville loved it
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