Rigatoni with Broccoli Florets and Sausage is one of chef’s favorite pasta dishes and he has graciously shared his recipe so you can prepare it at home for family and friends.  Our fresh rigatoni is available at the Uptown Farmer’s Market on Saturdays or you may call to place an order for pick-up at our kitchen.  We’d love to hear from you so let us know how you enjoyed this recipe!



Serves 4 -6  


1-gallon purified water

1 tablespoon sea salt

1 # PASTA REA Rigatoni pasta

4 cups broccoli florets, raw

1 tablespoon olive oil

1 # sweet Italian sausage, removed from casing

4 cloves garlic, thinly sliced

1 tablespoon minced shallots

¼ tsp of red chili pepper

½ cup white wine


2 teaspoon chopped parsley

4 tablespoon Romano Cheese

Sea Salt

Cracked Black Pepper  

  1. Bring water to a rolling boil, add salt and hold on medium simmer
  2. In a large heavy bottom pan heat olive oil, add sausage and sauté until just cooked, do not brown, break up sausage as it cooks to avoid large chunks
  3. Add garlic, shallots and chili pepper, finish sauté until garlic is tender
  4. Add white wine and bring to a boil to reduce alcohol
  5. Add PASTA REA VODKA CREAM sauce and simmer on low heat
  6. Return water to a rolling boil. Drop pasta in boiling water and cook to al dente about 3-5 minutes
  7. In the last 2 minutes of the pasta cook time add the broccoli florets to the pasta water and cook to al dente
  8. When pasta and broccoli are cooked drain, reserving about 1 cup of pasta water
  9. Add pasta, parsley, Romano cheese to the vodka sauce, toss well and adjust sauce consistency with pasta water as needed
  10. Season to taste with sea salt and pepper



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