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Pasta with Sausage and Broccolini

You can substitute broccoli or broccoli rabe for broccolini if you desire (though we love the broccolini). Just be sure to halve broccoli stems and florets for faster cooking. Have fun with this one. We do, regularly.

Servings 2 People

Author Eric Lundy

Ingredients

• 4 ounces gluten-free rigatoni (or your favorite GF penne or other shaped pasta)
• 2 tablespoons olive oil plus more for finishing
• ½ pound mild or spicy Italian pork sausage loose, not in casing
• 1 bunch broccolini trimmed and cut into 2-inch pieces (2 to 3 cups)
• Kosher salt and freshly ground pepper
• Red pepper flakes optional
• 1/4 cup (about 1 ounce) finely grated Parmesan cheese, plus more for serving

Instructions

• Bring a medium pot of heavily salted water to a boil. Add the pasta and cook until al dente, roughly 1 to 2 minutes less than the package directions. Reserve 1/3 cup of pasta water, drain the pasta, and set aside.
• Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage to the pan, and cook, breaking up the sausage with a wooden spoon as you go, until the sausage is almost fully cooked, 6 to 8 minutes. Add the broccolini, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for about 6 minutes, stirring regularly.
• Once the broccolini starts to soften, add the red pepper flakes, toss to combine and cook for another minute. Add the pasta and the reserved pasta water and stir to combine. Remove from heat and stir in the Parmesan. Serve.

Photography Erin Ng

2 red bell peppers, seeded and sliced into ¾-inch strips

2 yellow bell peppers, seeded and sliced into ¾-inch strips

2 orange bell peppers, seeded and sliced into ¾-inch strips

2 fennel bulbs, cut into ½-inch slices, with ½ cup chopped fronds, for garnish

2 red onions, sliced into ½-inch strips

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

3 tablespoons balsamic vinegar

½ cup extra-virgin olive oil, plus more for brushing the sausage

2½ teaspoons kosher salt

Freshly ground black pepper

2 tablespoons pine nuts, for garnish

2 pounds gluten-free sweet Italian sausage

½ cup chopped fresh flat-leaf parsley, for garnish (optional)

Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.

Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.

Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.

Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.

Photography Chelsea McNamara / Styling Astrid Chastka