It’s a very cool, cozy day here in lovely Raleigh, NC. The perfect kind of night to make What’s Gaby Cooking’s Pasta with Brcoccolini and Sausage. As a matter of fact, this is the second best dish that I’ve cooking in quarantine. The best dish of quarantine so far is Gaby’s chicken larb, that I spice up a notch. The fact that I have identified the top two as both of her recipes makes me wonder why I haven’t pre-ordered her new cookbook already…hold please….Ok, just did. Not only is every recipe of hers straightforward and delicious, she also posts charming content that makes you want to immediately befriend her, plus responds to IG tags. Every single time! A little thing that brings a smile to quarantine, unlike other chefs who can’t be bothered. Girl, I love you, but your website is always crashing when I’m cooking, so I repost here for easier use.
Now, let’s get on with the pasta.
While this is no skinny girl dish, I swear it doesn’t make your stomach hurt or feel as heavy as it looks. It comfort food no doubt, but that WHIPPED ricotta makes it next level wonderful.
Gaby’s Pasta with Broccolini and Sausage
- For the Pasta:
- 8 oz. rigatoni or other pasta. I used orchiette
- 1/4 c. olive oil
- 1 lb. sweet Italian sausage to crumble
- 6 garlic cloves, thinly sliced
- 1 lb. broccolini- slice off florets, set aside. Cut stems in 1/4″ ‘coins’.
- 1/2 tsp. chili flakes
- 1/2 c. whipped ricotta
- 1 c. grated parmesan
- 1/4 c. panko bread crumbs, toasted with olive oil
- For the Ricotta:
- 1.5 c. whole milk ricotta
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 1/4 c. olive oil
Note: This recipe moves quickly. Prep is essential.
- Make your ricotta, by combining ricotta, salt & pepper in a food processor. Drizzle in olive oil. Set aside.
- Make breadcrumbs, by heating about a tablespoon of olive oil and sauteing breadcrumbs. Remove from pan to stop cooking. Set aside.
- Prep broccolini, placing florets aside and cutting stems into 1/4″ coins.
- Grate your Parmesan. OK, now you can cook.
- Boil the salted water for your pasta.
- Heat 2 T. olive oil over medium heat. Add sausage and sautee until nearly cooked through, about 6 minutes.
- Add to skillet- broccolini coins, the other 2 T. of olive oil, and garlic. Saute until garlic is fragrant, another couple minutes.
- Add in chili flakes, salt, and pepper.
- Begin to cook pasta, after about 5 minutes of pasta cooking, add the broccolini florets to the saute pan.
- Drain pasta, reserve 1 c. of pasta water.
- Add 1/2 c. of pasta water to skillet and stir.
- Add pasta, 1/2 cup of Parmesan, and 1/2 cup of whipped ricotta to skillet. Stir to coat and warm all ingredients. Add additional pasta water if desired to thin.
- Serve with Parmesan and breadcrumbs.
Notes: The leftover ricotta is delicious as a dip, pizza topping, etc. and keeps in the fridge for a couple days. I ate the pasta one evening and froze the rest in individual servings. It reheated fine, but not amazing, probably would just half the recipe next go.