Rigatoni with Sausage and Broccoli in Cream Sauce

Tom Kean, Jr. and Nick Acocella cook rigatoni with sausage and broccoli in a cream sauce.

Tom Kean, Jr. and Nick Acocella cook rigatoni with sausage and broccoli in a cream sauce.

On each episode of the NJTV series Pasta & Politics with Nick Acocella, a New Jersey political giant gets invited into the kitchen to talk politics and cook a meal.

On Wednesday, February 27 at 8 p.m, New Jersey Senate Minority Leader Tom Kean, Jr. talks about his life in politics with host Nick Acocella, while preparing a favorite pasta recipe from the senator’s younger days. Kean and Acocella prepare and eat a meal together. Here’s the make-it-yourself takeaway!

Rigatoni with Sausage and Broccoli in Cream Sauce Recipe

Ingredients

1 head of broccoli
¾ pound sweet Italian sausage, chilled
¾ pound hot Italian sausage, chilled
1 yellow onion
1 red bell pepper
1 15-ounce can of diced tomatoes
1 cup heavy whipping cream
1 pound rigatoni
One teaspoon olive oil
Pecorino Romano cheese
Salt
Pepper

Directions

Chop the broccoli into flowerets.
Cut the sausage into bite-sized pieces.
Chop the onion.
Chop the pepper.

Par boil the broccoli in the pasta water, about 4 minutes.
Reserve the broccoli.
Cook the pasta in the boiling water for the recommended time on the box.

Heat a skillet and add the olive oil.
Brown the sausage, about five minutes.
Add the onion and pepper to the sausage and cook another five minutes.
Add the tomatoes and cream, and simmer for 10 minutes.
Salt and pepper to taste.
Add the broccoli to the pasta for the last minute or so.
Combine pasta with sauce.
Sprinkle with grated cheese.