Rigatoni with Italian Sausage and Garlic Brodo

Broth, Sausage, and Slow Warmth

There is something deeply satisfying about a brodo-based pasta — not a heavy sauce, but a gentle, savory pool that settles around each piece of rigatoni like a quiet embrace. This is a weeknight dish with the soul of something that took all afternoon. The sausage brings depth, the broth keeps everything light and alive, and a whisper of lemon at the end lifts the whole pot without announcing itself. It's the kind of meal that asks very little of you and gives back considerably more.

Ingredients

• 1 pound Alessi Rigatoni
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1 1/2 teaspoons Alessi Garlic Puree
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
• Alessi Sea Salt and Black Peppercorns
• 1 pound sweet Italian sausage, casings removed
• 8 ounces fresh spinach
• 1 cup white beans, drained and washed
• 1 cup chicken broth
• grated parmesan cheese, for serving

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions.
2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, teaspoon salt, and 1/4 teaspoon pepper.
3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
4. Remove from heat; add pasta, spinach, white beans oil mixture to the pot.
5. Toss well to combine; adding chicken broth to create a thin sauce that coats pasta.
6. Serve sprinkled with Parmesan.