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Ingredients
5 servings
12 ozrigatoni
chickpea pasta
1.5 lbsItalian sausage
spicy or sweet, casings removed
4 clovesgarlic
minced
1eggplant
small, diced into 1/2-inch pieces
8 ozportobello mushrooms
diced small
2 cupsbroccoli florets
chopped small
1 x 28 ozcan crushed tomatoes
1 teaspoonkosher salt
1 teaspoonsugar reduced
¼ teaspooncrushed red pepper flakes
¾ cupheavy cream
slightly reduced from original
⅓ cupPecorino Romano
grated, or Parmigiano Reggiano
3 tablespoonsPecorino
additional, for topping
⅓ cupfresh basil
chopped, plus more for serving
8 ozwhole-milk mozzarella
shredded
Instructions
Step 1
Cook the pasta
Step 2
Bring a large pot of well-salted water to a boil.
Step 3
Cook Banza rigatoni until just al dente (do not overcook).
Step 4
Drain and set aside.
Step 5
Brown the sausage
Step 6
In a large skillet over medium heat, cook the sausage, breaking it up, until fully browned.
Step 7
Drain excess fat if needed, leaving about 1 tablespoon in the pan.
Step 8
Add eggplant and portobello mushrooms to the skillet.
Step 9
Cook 6–8 minutes, stirring occasionally, until softened and lightly browned.
Step 10
Add broccoli and cook 3–4 minutes more until just tender.
Step 11
Build the sauce
Step 12
Stir in garlic and cook 30 seconds until fragrant.
Step 13
Add crushed tomatoes, salt, sugar, and red pepper flakes.
Step 14
Simmer 10–12 minutes to concentrate flavor and thicken slightly.
Step 15
Stir in heavy cream, grated Pecorino, and chopped basil.
Step 16
Transfer to a baking dish.
Step 17
Top with mozzarella and remaining Pecorino.
Step 18
Bake at 375°F for 20–25 minutes, until bubbly and lightly golden.
Notes
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