Creamy Rigatoni with Italian Sausage and Broccoli in 20 Minutes

Pasta is the ultimate weeknight hero and this creamy rigatoni with Italian sausage and broccoli proves it. In just 20 minutes, you can have a hearty, satisfying dinner on the table that feels indulgent but is surprisingly simple to make.

Juicy Italian pork sausage pairs with sturdy rigatoni in a luscious cream cheese sauce, while tender broccoli adds a pop of green. Finished with a squeeze of lemon and a shower of Parmesan, this all-in-one meal is sure to become a regular in your dinner rotation.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, cut the broccoli into small florets. Zest and juice the lemon. Grate the Parmesan cheese.
3. In a large skillet over medium-high heat, cook the Italian pork sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.
4. In the same skillet, add the broccoli and 1/4 cup of water. Cover and steam until crisp-tender, about 3-4 minutes. Remove broccoli and set aside.
5. Reduce heat to medium. Add the cream cheese, sour cream, chicken stock concentrate, garlic powder and 1/2 cup of the reserved pasta water to the skillet. Whisk until smooth and creamy.
6. Add the cooked rigatoni, sausage and broccoli to the skillet. Toss to coat, adding more pasta water if needed to reach desired consistency. Stir in the lemon zest and juice.
7. Season with salt and pepper to taste. Serve topped with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes! Any short pasta like penne, fusilli or farfalle works well in this dish.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water.

Can I make this dairy-free?

You can substitute the cream cheese and sour cream with dairy-free alternatives and use nutritional yeast instead of Parmesan.