Cheesy Rigatoni & Broccoli Rabe Bake: Comfort in Every Bite!
Rigatoni bake: master this hearty pasta dish with spicy chicken sausage and tender broccoli rabe. Ideal for a satisfying family dinner.
Ingredients
- 1 bunch broccoli rabe, ends trimmed and roughly chopped into bite-size pieces
- 2 tablespoons olive oil
- Kosher salt
- Pepper
- 3 ounces pancetta, chopped (optional)
- 1 small yellow onion, diced
- 2 cloves garlic, minced or grated
- 1 red pepper, diced
- 1 pound ground spicy Italian chicken sausage
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400 degrees F.
- Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted and crisp, about 10-15 minutes or until tender-crisp. Remove from the oven.
- Meanwhile, make the sauce. In a heavy-bottomed pot, cook the pancetta over medium heat, stirring until lightly browned, about 5 minutes. Add the onion, garlic, and red pepper. Cook, stirring until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.
- Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt and pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, taste to season with salt and pepper. Remove from the heat.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce and roasted broccoli rabe. Transfer the pasta to a 9x13 inch baking dish. Top with Gorgonzola and mozzarella cheese.
- Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.
Notes
- To ensure your broccoli rabe has that perfect tender-crisp texture, keep an eye on it during roasting. It should be bright green and slightly charred, not overly soft.
- When building the sauce, allow the pancetta to get crispy first; this renders its fat, creating a flavorful base for the vegetables. I've found that getting a good sear on the sausage before breaking it up fully locks in the juices.
- For food safety, ensure chicken sausage reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy before mixing into the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When building the sauce, allow the pancetta to get crispy first; this renders its fat, creating a flavorful base for the vegetables. I've found that getting a good sear on the sausage before breaking it up fully locks in the juices.
- For food safety, ensure chicken sausage reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy before mixing into the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.