Recipe of the Week – Spicy Sausage Rigatoni


Serve 2

• ½ bunch broccoli rabe (rapini), trim off bottom inch
• 5 oz whole wheat rigatoni (dry)—maybe try quinoa pasta?
• 1 tsp olive oil
• 2 links hot Italian lean turkey sausage, raw, remove casing
• 2 cloves garlic, minced
• 1 cup cherry tomaotes
• 2 tsp Italian seasoning
• ½ tsp crushed red pepper flakes, to taste
• Salt & pepper to taste
• 1/3 cup low salt chicken broth
• 1 Tbs parmesan reggiano (the real stuff using a microplane)


  1. Bring a pot of salted water to boil and add the broccoli rabe for 1 minute
  2. Remove and shock the rabe in ice water, drain and chop, set aside
  3. Using the same water cook pasta to just below al dente
  4. While pasta is cooking heat the olive oil in a non-stick pan and add the turkey sausage, flatten top to make a “patty” and leave it alone to brown
  5. Flip the sausage and break it up into chunks with a spoon
  6. Add the garlic, cherry tomatoes, crushed red pepper, and Italian seasoning
  7. Stir and sauté until sausage is cooked through and tomatoes start to burst
  8. Add the chopped broccoli rabe and the chicken broth
  9. Stir and combine
  10. Drain pasta and save a half-cup of the pasta cooking water
  11. Add both to the sausage pan and combine
  12. Allow to simmer and cook until most of the liquid is absorbed
  13. Taste and season
  14. Serve and top with the grated fresh parmesan