This Broccoli and sausage rigatoni recipe is an easy comfort meal. Top with shaved parmesan to complete the dish.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
Ingredients
350g rigatoni
1 broccoli head, cut into florets
4 Coles Australian Pork Sausages
200g cherry tomatoes
300ml thickened cream
1/3 cup (25g) shaved parmesan
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli in the last 2 mins of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Meanwhile, remove the casings from the sausages. Heat a large non-stick frying pan over high heat. Cook the sausage mince, stirring with a wooden spoon to break up into lumps, for 5 mins or until golden brown. Add the tomatoes and cook for 2 mins or until heated through. Add the cream and bring to the boil. Add the pasta mixture and reserved cooking liquid and toss to combine. Season.
Step 3
Divide among serving bowls. Top with parmesan to serve.
