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
freshly ground black pepper
Equipment: large pot
grater or microplane
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.
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.
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.
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.
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.
Top with breadcrumbs
Combine breadcrumbs and raisins. Serve pasta drizzled with oil and sprinkled with the breadcrumb mixture. Enjoy!