
This creamy sausage, broccoli and chilli pasta is a fast, satisfying dinner with crisp golden sausage, tender broccoli, and a bright hit of lemon. The sauce comes together with creme fraiche and a splash of pasta water for a silky finish that feels comforting without being heavy.
Bring a large pan of well-salted water to the boil. Cook the rigatoni according to the package directions. Add the broccoli during the last 3 to 4 minutes of cooking so it becomes tender but still bright green. Drain, reserving about 1 cup of the pasta cooking water.
While the pasta cooks, place the sausagemeat and olive oil in a cold frying pan. Set over medium heat and cook for 6 to 8 minutes, breaking the meat into small pieces and stirring often, until the fat renders and the sausage is browned and crisp at the edges. Use a slotted spoon to transfer the sausage to a bowl.
Add the chilli flakes, crushed garlic, and chopped parsley stems to the pan. Cook for 1 to 2 minutes, stirring constantly, until fragrant. Stir in the lemon zest, then return the sausage to the pan along with the drained pasta and broccoli.
Add the creme fraiche, lemon juice, and a splash of the reserved pasta water. Toss everything together over low heat for 1 minute, adding a little more pasta water if needed to loosen the sauce. Divide between bowls and finish with the sliced red chilli and chopped parsley leaves.
If you cannot find long-stemmed broccoli, use broccolini or small broccoli florets instead. Reserve enough pasta water before draining, as it helps the sauce cling to the pasta. For a milder version, reduce the chilli flakes or leave off the fresh chilli garnish. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.




