I made this dish for a quick weeknight dinner last week, it started as a “use what’s in the fridge” meal. We have been trying to get Jane to eat more veggies, and broccoli happens to be one green bite we can usually compromise on, so I’ve been keeping it on hand. I also had some tomatoes from a recent client photoshoot, and a few links of chicken sausage that I had leftover from another meal. The thing comes together in the amount of time it took to boil water and cook the pasta. While the pasta is doing it’s thing, I sautéed the tomatoes, broccoli, sausage and garlic together in butter, and the tomatoes burst to create a juicy caramelized base for the sauce. White wine deglazes and pulls up all of the flavor from the bottom of the pan, and some pasta water deepens the sauce and helps it stick to the cooked rigatoni. Fresh herbs and parmesan cheese finish the dish off, and let me tell you it was so simple and so tasty! Scroll down for the full recipe:

Quick and Easy Tomato Broccoli Rigatoni.
  • 1 lb Rigatoni
  • 2 Tbsp of Butter
  • 2 Cups of Cherry Tomatoes, chopped
  • 2 Cups of Broccoli Florets, chopped
  • 2-3 Cooked Italian Chicken Sausages, diced
  • 2 Garlic Cloves, minced
  • ¼ Cup of White Wine
  • ⅓ Cup of Reserved Pasta Water
  • 1 Tbsp of Fresh Parsley, minced
  • 1 Tbsp of Fresh Basil, minced
  • Salt and Pepper
  • Parmesan Cheese
  1. Bring a pot of well salted water to a boil and cook rigatoni as directed, before draining the cooked pasta reserve ⅓ cup of pasta water for the sauce.
  2. While the pasta is cooking, melt butter over medium-high heat in a skillet. Add tomatoes and broccoli and cooked sausage to the pan and season with salt and pepper.
  3. Cook for about 5-6 minutes until the juices of the tomato start to release and the broccoli begins to soften. Add the garlic to the pan and cook for another 2-3 minutes.
  4. Deglaze the hot pan by pouring in the white wine and scraping any caramelized bits off the bottom of the pan. Add the reserved pasta water to the pan and stir to combine, the sauce should reduce slightly and start to thicken.
  5. Toss the cooked rigatoni with the tomato-broccoli mixture until the sauce coats the pasta.
  6. Fold in the fresh parsley and basil, season to taste with additional salt and pepper, and garnish with parmesan cheese before serving.