It features a few key ingredients that perfectly marry into a sweet and salty sauce, with a little heat. First, there’s the golden breadcrumbs for texture. Then the spicy sausage, broken into small pieces so it better catches in the rigatoni. Broccoli rabe has a great bitter bite, and plump golden raisins add bursts of sweetness. Cook, relax and enjoy!

What you’ll need: 8 oz rigatoni
1 oz Parmesan
¼ cup panko breadcrumbs
8 oz hot Italian sausage
8 oz broccoli rabe
¼ cup golden raisins
coarse salt
olive oil
freshly ground black pepper

Equipment: large pot
colander
grater or microplane
large skillet

Recipe steps: 1. Cook pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 10–12 minutes. Reserve 1 cup pasta water and drain. Grate Parmesan.

2. Brown breadcrumbs
   Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add panko breadcrumbs and cook, stirring constantly, until golden, about 1 minute. Season with salt and pepper. Set aside and wipe out skillet.

3. Brown sausage
   Remove sausage from its casing if necessary. Heat 2 tablespoons oil in the skillet over medium-high. Add sausage and cook, breaking up with a wooden spoon, until cooked through, 3–4 minutes.

4. Add broccoli rabe
   Trim ends from broccoli rabe and chop into 1-inch pieces. Add to the sausage and season with salt and pepper. Sauté until just tender, 2–3 minutes.

5. Toss in pasta
   Add rigatoni and ½ cup pasta water and cook until sauce thickens enough to coat the pasta, about 1 minute. Add Parmesan and toss to coat until creamy, adding more pasta water if needed.

6. Top with breadcrumbs
   Combine breadcrumbs and raisins. Serve pasta drizzled with oil and sprinkled with the breadcrumb mixture. Enjoy!