Rigatoni with Roasted Sausage and Broccoli

I was cool for about seven minutes in 2004. Maybe not even that long. Because I am resigned to being old and uncool, conventional, a creature of my age and era, I am not ashamed to admit that I delight in the magazine for khaki capri-clad suburban moms with limited time and Target budgets. There is nothing sexy about Real Simple. They don’t sell it near the L train. Skinny hipsters never eat macaroni. But it makes me happy. I adapted a recipe for last night’s dinner from the pages of cheap and cheerful conformity. And boy, did it taste good. Here’s how I did it:

Ingredients

  • 2 bunches of broccoli (florets only)
  • 1 lb fat and spicy Italian sausages from Fresh Approach
  • 1/2 a white onion
  • 1/2 box rigatoni
  • 2 tsp of olive oil
  • 2 tsp of butter
  • Salt
  • Pepper
  • 1/4 cup Parmesan
  • Basil (to taste)

Method

Preheat the oven to 400 degrees. Remove casing from sausage and pull apart into one inch pieces. Slice onion and broccoli. In a baking dish place meat and veggies, pour on olive oil, sprinkle salt and pepper. Roast for twenty minutes, giving it all a toss after ten. Cook rigatoni according to package directions, and drain, leaving a little of the cooking liquid. In the pasta pot, add the roasted ingredients with pasta, butter, and Parmesan cheese. Garnish with a few leaves of basil and serve. Viola! It’s that simple.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

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