This recipe is a warm hug in a bowl—gluten-free rigatoni tossed in a garlic butter white wine sauce, spiced up with hot Italian sausage and softened with tender broccoli. It’s simple enough for a weeknight but comforting and flavorful enough to serve to guests. If you haven’t tried Giadzy Gluten-Free pasta, this is the dish to let it shine.
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Gluten-Free Goodness: Made in Italy from high-quality gluten-free ingredients, this pasta provides a delicious alternative for those with gluten sensitivities or celiac disease.
Non-GMO Ingredients: Our Giadzy gluten-free pasta is crafted with Italian-grown, non-GMO corn and rice flours, ensuring the purest, most natural ingredients for your pasta dish. Made with heirloom varieties and sourced directly from family farms, this pasta is free from harmful additives, preservatives, and emulsifiers—just clean, wholesome goodness in every bit
Inspired by Southern Italian Simplicity
This dish blends Southern Italian traditions of using bitter greens or broccoli with spicy sausage and pasta. It’s a rustic combo often found in regions like Campania or Puglia, where bold flavors and pantry ingredients shine through.
Loved by Home Cooks and Pros Alike
Variations of this dish appear in the kitchens of Giada De Laurentiis, Lidia Bastianich, and in trattorias across southern Italy and Italian-American restaurants. You’ll also find riffs of it in Italian cookbooks or on the menu at places like Pasta Sisters in LA or Frankies 457 in Brooklyn.
How to Entertain with This Pasta Dish
This is a one-pan, crowd-pleaser. Serve it family-style with crusty gluten-free bread, a crisp white wine like Falanghina, and a lemony arugula salad. For a cozy Italian night in, pair it with our Negroni or Limoncello Spritz recipes and play some classic Dean Martin in the background.
Gather your ingredients and get ready for the ultimate comfort dish—with a gluten-free twist! Let this become your new go-to weeknight dinner or casual weekend crowd-pleaser.
Garlic Butter Wine Rigatoni with Sausage & Broccoli (Gluten-Free)
Ingredients
- 14 oz Giadzy Gluten Free Rigatoni
- 1 lb Hot Italian sausage casings removed
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 6 cloves Garlic thinly sliced
- 1/2 tsp Crushed red pepper flakes optional
- 1/2 cup Dry white wine Pinot Grigio
- 3 cups Broccoli florets
- 1/2 cup Pecorino Romano cheese grated
- 1/2 cup Reserved pasta water
- Salt & Pepper to taste
- Zest of lemon optional
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions. Reserve ½ cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 7–8 minutes. Break it up into small pieces with a wooden spoon. Drain excess fat if needed.
- Reduce heat to medium. Add butter and let it melt, then stir in garlic and red pepper flakes. Cook until fragrant but not browned, about 1–2 minutes.
- Add white wine and bring to a simmer. Let it reduce slightly, about 3–4 minutes.
- Steam or blanch broccoli for 3 minutes, until bright green and tender-crisp.
- Add drained pasta and broccoli to the skillet. Toss with sausage and sauce. Add Pecorino, reserved pasta water, and stir vigorously to create a glossy, emulsified sauce
- Season with salt, pepper, and lemon zest, if using.
- Serve hot with extra Pecorino on top.
Notes
- You can swap broccoli with broccolini or spinach.
- If not using wine, substitute with chicken broth and a squeeze of lemon.
- For a milder version, use sweet Italian sausage.
- Giadzy’s gluten-free rigatoni holds up beautifully—don’t overcook it.