Rigatoni with broccoli, almonds and louza

Ριγκατόνι με μπρόκολο αμύγδαλα και λούζα

Servings: 4 Preparation: 10' Year: 15' Degree of difficulty: Easy

If you want, you can also use a cheaper, mainstream sausage. But like the louza ...


  • 500 gr. rigatoni
  • 100 gr. louza (or other cold cuts of our choice, such as apaki, bacon, etc.), in slices
  • 600 gr. broccoli, divided into very small bouquets
  • 1 clove garlic, finely chopped
  • 2 teaspoons soup almonds, coarsely chopped and roasted in a pan for 2 minutes, without oil
  • 1 teaspoon sweet mint dry, grated
  • 70 ml olive oil
  • salt, freshly ground pepper


In a large saucepan with boiling salted water, add the broccoli and cook for 3 minutes, until soft. Take it out with a slotted spoon on a plate and boil the pasta in the same water, 2 minutes less than the instructions on the package. Drain them and keep 1/2 cup of the water where we boiled them. In the same pot, heat the oil over high heat and sauté the sausage with the garlic for 1-2 minutes. Add the broccoli, pasta, salt and pepper and the water we kept aside and cook for another 2 minutes, stirring constantly until all the ingredients are evenly mixed. Sprinkle with mint and almonds and serve. Serve with sour cheese and a beetroot salad.

In our glass a Mantineia, a nice Moschofilero.

Recipe: Nena Ismirnoglou | Photo: George Drakopoulos

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