I don’t know that I’ve ever made one of Emeril’s recipes and I happened to find this one on Martha Stewart’s website. Does Emeril know about this? That he’s on Martha’s site, not that I found his recipe there. Haha. Well, I hope he doesn’t mind, but now he’s going to be on mine. From internet to table (or plate on the couch while watching the new Veronica Mars movie), give this one a try. I hope you like it…we sure did!
Emeril’s Rigatoni with Broccoli and Sausage
Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving
What To Do
In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
So first and foremost, we left out the anchovies!
Second, making this goes faster if you cook the sausage while the pasta is boiling and if you have more than one person doing the prep work.