Emeril’s Rigatoni with Sausage and Broccoli

Emeril Lagasse made his name in New Orleans in 1990 with “Emeril’s” and I can vouch for this recipe which I’ve made many times, especially when I had lots of kids to feed. I love that you use just one pot - the broccoli cooks with the pasta at the very end - so cleanup is easy. I sometimes substitute a spicy chicken sausage instead of the regular sausage for a healthier version. For a pasta dish, Emeril’s recipe is pretty light and full of flavor. Serve with a salad and voila, another meal in the books.