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Rigatoni with Italian Sausage and Broccoli Rabe

"This hearty pasta recipe combines spicy Italian sausage with broccoli rabe, for a quick and satisfying supper."
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servings 1202 cals
Original recipe yields 4 servings


  • Calories:
  • 1202 kcal
  • 60%
  • Fat:
  • 71.3 g
  • 110%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1636 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Prepare rigatoni pasta according to package directions. Drain, set aside and keep warm.
  2. In a large, heavy skillet, heat olive oil over medium heat. Add garlic. Brown slightly. Then add sausages; brown well and remove them from the skillet. Next add the broccoli rabe. Stir in white wine, loosening any browned bits of sausage and garlic on the bottom of the skillet (deglaze). Pour in chicken stock and cover. Cook until the broccoli rabe is tender (about 10 minutes).
  3. Return the sausages to the skillet and remove from heat. Season with kosher salt and red pepper flakes. Add rigatoni to the skillet; toss well. Top with grated Parmesan cheese. Serve immediately.


  • Recipe provided by Chef Joseph Ciminera

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Read all reviews 4
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Excellent! My husband also loved it. Will be on my list of favorites.

I just used regular broccoli but this dish was great. The whole family loved it!

Good but a little too simple. Also, the broccolini needs way less than 10 minutes to cook. Ours ended up overcooked. I would also suggest throwing in a bit of half & half to the sauce if you ...

I always use recipes as a starting off thru and determine elements I'll use and incorporate others. Thanks for the ideas and suggestions everyone that submits recipes!!