I love this pasta because it’s incredibly easy yet feels indulgent. The sausage adds rich flavor, the broccoli brings freshness, and the cream ties everything together in a luscious sauce. It’s a great way to get vegetables into a comforting dish, and it all comes together in under 20 minutes. Plus, with just one pot and one pan, there’s hardly any cleanup afterward.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
350 g rigatoni pasta 1 broccoli head, cut into florets 4 sausages 200 g cherry tomatoes 300 ml thickened cream 1/3 cup (25 g) shaved parmesan
Directions
I cook the rigatoni in a large saucepan of boiling water according to the packet directions until al dente.
I add the broccoli florets to the same pot for the last 2 minutes of cooking time so they become tender but still bright green.
I drain the pasta and broccoli well, reserving 1/2 cup (125 ml) of the cooking water.
Meanwhile, I remove the casings from the sausages.
I heat a large non-stick frying pan over high heat, then add the sausage meat, breaking it up with a wooden spoon as it cooks. I fry for about 5 minutes until it’s golden brown and cooked through.
I add the cherry tomatoes and cook for 2 minutes, just until they start to soften and release their juices.
I pour in the cream and bring it to a gentle boil, stirring to combine everything into a smooth sauce.
I add the drained pasta and broccoli to the pan along with the reserved pasta water. I toss everything together until well coated in the creamy sauce.
I season to taste with salt and pepper, then divide the pasta among bowls.
I finish with a generous sprinkle of shaved parmesan before serving.
Servings and Timing
This recipe serves 4 people. It takes just 5 minutes to prepare and 15 minutes to cook, for a total of 20 minutes. It’s an ideal meal for a quick weeknight dinner or a cozy weekend lunch.
Variations
Sometimes I like to switch things up by using different types of sausages for a lighter version. I also add a pinch of chili flakes or crushed garlic for extra flavor. For a healthier twist, I swap the cream for light cream or crème fraîche. When I want a pop of color, I toss in some spinach or peas at the end. I’ve even tried this recipe with penne or fusilli instead of rigatoni—it works perfectly with any short pasta.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a pan over low heat with a splash of milk or cream to loosen the sauce. It also reheats well in the microwave. I don’t recommend freezing it, as the cream sauce can separate once thawed.
FAQs
Can I use a different type of sausage?
Yes, I can use chicken, beef, or even plant-based sausages depending on my preference.
Can I make it spicy?
Definitely! I add a pinch of chili flakes or use spicy sausages for a kick.
Can I replace the cream?
Yes, I use light cream, evaporated milk, or even mascarpone for a slightly different texture.
What other vegetables can I use?
Zucchini, spinach, or kale all work beautifully in place of or alongside the broccoli.
Can I use another pasta shape?
Absolutely. Penne, fusilli, or orecchiette hold the sauce just as well.
How do I keep the sauce from getting too thick?
I use a bit of the reserved pasta cooking water to loosen it until it’s silky and coats the pasta nicely.
Can I make it dairy-free?
Yes, I use a dairy-free cream substitute and vegan parmesan.
Can I prepare it ahead of time?
It’s best served fresh, but I can make the sauce ahead and toss it with freshly cooked pasta when ready to eat.
What kind of parmesan works best?
I prefer shaved parmesan for texture, but grated parmesan melts in more smoothly.
Can I add extra protein?
Yes, I sometimes stir in cooked chicken pieces or toss in some crispy bits of beef mince for added richness.
Conclusion
This Sausage and Broccoli Rigatoni is one of my favorite quick pasta dishes—creamy, comforting, and bursting with flavor. The combination of savory sausage, tender broccoli, and sweet cherry tomatoes creates a perfectly balanced meal that feels both hearty and fresh. I love how simple it is to make yet how satisfying every bite is. Whether I’m cooking for my family or just for myself, this is a pasta dish that always hits the spot.
This Sausage and Broccoli Rigatoni is a creamy, hearty pasta dish made with juicy sausage, tender broccoli, and sweet cherry tomatoes tossed in a luscious cream sauce. It’s simple, flavorful, and ready in just 20 minutes — the perfect weeknight comfort food.
Total Time:20 minutes
Yield:4 servings
Ingredients
350 g rigatoni pasta
1 broccoli head, cut into florets
4 sausages
200 g cherry tomatoes
300 ml thickened cream
1/3 cup (25 g) shaved parmesan
Instructions
Cook rigatoni in a large saucepan of boiling water according to packet directions until al dente.
Add broccoli florets to the same pot for the last 2 minutes of cooking. Drain well, reserving 1/2 cup (125 ml) of pasta water.
Remove sausage casings and heat a large non-stick frying pan over high heat.
Add sausage meat, breaking it up with a wooden spoon. Cook for about 5 minutes until golden brown and cooked through.
Add cherry tomatoes and cook for 2 minutes until they begin to soften and release juices.
Pour in the cream and bring to a gentle boil, stirring to combine into a smooth sauce.
Add drained pasta and broccoli along with reserved pasta water. Toss everything together until evenly coated in sauce.
Season with salt and pepper to taste, then divide among bowls and sprinkle generously with shaved parmesan before serving.
Notes
Use spicy or herbed sausages for added flavor.
Swap cream for light cream, crème fraîche, or mascarpone for a lighter texture.
Add chili flakes, garlic, or spinach for extra flavor and color.
Use any short pasta like penne or fusilli instead of rigatoni.
Reserve some pasta water to adjust the sauce consistency as needed.
