Garlic Butter Wine Rigatoni with Sausage & Broccoli (Gluten-Free)
This hearty, comforting pasta dish blends spicy Italian sausage with crisp-tender broccoli and a silky garlic butter white wine sauce. Tossed with Giadzy Gluten-Free Mezzi Rigatoni, it’s a satisfying and naturally gluten-free dinner full of bold, classic Italian flavors.
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.