Baked rigatoni with spicy sausage, broccoli and ricotta from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute bacon for pancetta.

  • Foodycat on October 29, 2020

    I simplified the method, just mixing the broccoli and pasta into the ragu and dolloping ricotta and mozzarella on top rather than layering - I used a pan for the ragu that could go in the oven so I didn't need a separate dish. I also tweaked the quantities for 2 people, halving the amount of sausage, broccoli and mozzarella, using less than half the pasta, ricotta, pancetta and parmesan . Really delicious - I just used regular (but good quality, high meat content) pork sausages and the fennel seeds and chilli flakes gave the ragu the flavour of good Italian sausage.

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