- Separate the broccoli florets and cook in plenty of salted boiling water for around 5 minutes, until tender but still al dente. Strain the broccoli and run it under cold water. Crush slightly with a fork so that it mixes more easily with the pasta.
- Using the same cooking water, cook the Mezzi Rigatoni No. 844 for around 7-8 minutes. Then strain, transfer to a bowl, and add a drizzle of oil.
- In a large pan, heat a tablespoon of extra virgin olive oil and sweat the finely chopped onion. Add the crumbled sausage and cook over a medium-high heat for around 6-8 minutes, until golden and cooked throughout. Add the white wine and let the alcohol evaporate.
- Add the crushed broccoli, cooked sausage, diced scamorza, grated Parmigiano, salt and pepper to the bowl with the pasta. Stir well to mix.
- Grease a baking tray and sprinkle with breadcrumbs. Pour the pasta mixture into the tray, carefully evening it out. Sprinkle some breadcrumbs on top of the timballo and add a drizzle of oil. Bake in a preheated oven at 180°C for around 20-25 minutes, until the top is golden and crispy. Leave the timballo to rest for 5-10 minutes before slicing and serving.
Mezzi rigatonitimballo with broccoli and sausage
N. 844
20 min
40 min
4 people
Easy
INGREDIENTS
Italian Wheat Mezzi Rigatoni no. 844 500 g
Broccoli 500 g
Fennel sausage 250 g
Onion 1
Smoked scamorza 200 g
Grated Parmigiano Reggiano cheese 50 g
White wine 1/2 bicchiere
Dried chilli pepper to taste
Breadcrumbs to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Mezzi rigatoni
N. 844 - Italian wheat
RECOMMENDED RECIPES
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