Rigatoni with Broccoli and Sausage is the ultimate weeknight pasta dish — hearty, flavorful, and ready in just 30 minutes. Italian sausage, tender broccoli, and al dente rigatoni come together in a light garlic-infused olive oil sauce, creating a comfort meal that satisfies without weighing you down.

If you’re looking for a satisfying dinner that’s simple but bold in flavor, this Rigatoni with Broccoli and Sausage checks every box. The dish is inspired by classic Italian cooking: high-quality ingredients, minimal fuss, and maximum flavor. The broccoli is blanched until just tender, then tossed with browned sausage, rigatoni pasta, and garlic-scented oil for a dish that’s both rustic and refined.

Table of Contents

❤️ Why You’ll Love This Recipe

One-pan flavor, restaurant quality
Ready in 30 minutes — perfect for busy nights
Balanced meal: carbs, protein, and veggies
Great for meal prep or leftovers
Easily adaptable for spicy or mild tastes

🛒 Ingredients

12 oz rigatoni pasta
1 large head of broccoli, cut into small florets
1 lb Italian sausage (spicy or sweet, casings removed)
3 tbsp olive oil
3 cloves garlic, thinly sliced
¼ tsp red pepper flakes (optional)
½ cup reserved pasta water
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Fresh lemon zest or juice (optional, for brightness)

👨‍🍳 Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. During the last 2 minutes of cooking, add broccoli florets to the boiling water. Drain both, reserving ½ cup of pasta water.
Brown the sausage: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sausage and cook, breaking it into small pieces, until fully browned and cooked through, about 7–8 minutes. Remove and set aside.
Sauté garlic: In the same pan, add remaining olive oil and sliced garlic. Cook for 1–2 minutes until fragrant and golden (not burnt). Add red pepper flakes if using.
Toss it all together: Return sausage to the pan. Add drained pasta and broccoli, along with ½ cup of reserved pasta water. Toss everything together over medium heat for 2–3 minutes until the sauce lightly coats the pasta. Season with salt and pepper.
Serve: Dish into bowls and top with Parmesan and optional lemon zest or juice for a fresh finish.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

🔢 Nutrition Facts (estimated per serving)

Calories: 560 kcal
Protein: 25g
Carbs: 55g
Fat: 28g
Fiber: 6g
Sugar: 4g
Sodium: 680mg

💡 Tips & Variations

No rigatoni? Penne, ziti, or orecchiette all work well.
Go green: Add kale or spinach with the broccoli for extra veggies.
Make it creamy: Stir in a splash of heavy cream or a dollop of ricotta.
Vegetarian version: Swap sausage for sautéed mushrooms and a sprinkle of smoked paprika.
Spice it up: Use hot Italian sausage and extra chili flakes.

❓ FAQs

Can I make this ahead of time?
Yes! It keeps well in the fridge for up to 3 days. Reheat with a splash of water or broth.

Can I use frozen broccoli?
Definitely. Just steam it lightly before tossing it in the pan.

Is this freezer-friendly?
Yes — freeze in airtight containers for up to 2 months. Reheat gently with added liquid.

Can I use chicken sausage?
Absolutely. It’s a great lighter option.