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Rigatoni, Broccoli Rabe, and

Sun-Dried Tomato Bake

Recipe by Tieghan Gerard, the author of Half Baked Harvest, and in partnership with Andy Boy.

1 bunch broccoli rabe, ends trimmed + roughly chopped

2 Tbsp olive oil

Kosher salt + pepper

1 small yellow onion, diced

2 cloves garlic, minced or grated

1 red pepper, diced

1 lb ground spicy Italian chicken sausage or regular spicy Italian sausage

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1 (28 oz) can crushed tomatoes

1/2 cup oil packed California Sun Dry sun-dried tomatoes, drained + chopped

1 cup milk

3/4 cup red wine (or water)

2 bay leaves

1 lb rigatoni

6 oz Gorgonzola or blue cheese, crumbled

8 oz fresh mozzarella cheese, torn

3 oz pancetta, chopped (optional, but adds great flavor)

Preheat the oven to 400°F.  Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted + crisp, about 10-15 minutes. Remove from the oven.

Meanwhile, make the sauce. In a heavy bottomed pot, cook the pancetta over medium heat, stirring until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper. Cook, stirring until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 Tbsp of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.

Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt + pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, taste to season with salt + pepper. Remove from the heat.

Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce + roasted broccoli rabe. Transfer the pasta to a 9×13 inch baking dish. Top with Gorgonzola and mozzarella cheese.

Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.

Serves 6-8



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