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Sausage and broccoli rigatoni

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 350g rigatoni pasta
  • 1 broccoli head, cut into florets
  • 4 Coles Australian Pork Sausages
  • 200g cherry tomatoes
  • 300ml thickened cream
  • 1/3 cup (25g) shaved parmesan


  • 1
    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli in the last 2 mins of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
  • 2
    Meanwhile, remove the casings from the sausages. Heat a large non-stick frying pan over high heat. Cook the sausage mince, stirring with a wooden spoon to break up into lumps, for 5 mins or until golden brown. Add the tomatoes and cook for 2 mins or until heated through. Add the cream and bring to the boil. Add the pasta mixture and reserved cooking liquid and toss to combine. Season.
  • 3
    Divide among serving bowls. Top with parmesan to serve.

Source: taste.com.au


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