Gluten-Free Mezzi Rigatoni N°51

with Broccoli Raab & Sausage

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360 g Rummo Gluten-Free Mezzi Rigatoni N°51
500 g broccoli raab
3 Italian coarse-grind sausages
1 clove garlic
1 glass dry white table wine
Extra virgin olive oil, as needed
Aged pecorino, to taste
Salt, to taste


Clean the broccoli raab. Skin, break up the sausages, and brown in a sauté pan with the garlic. Add wine and cook off the alcohol. In a large pot, boil water and add salt. Blanch the broccoli raab and remove with a slotted spoon. Cook the Mezzi Rigatoni in the remaining boiling water for 12 minutes. Drain and toss with the sausage and broccoli raab to blend flavors. Top with grated pecorino.