CAVATAPPI WITH BROCCOLINI, BROWN BUTTER, AND SAGE
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Provided by Tracy Pollan
Categories HarperCollins Pasta Broccoli Parmesan Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
- Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
- In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
- Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
- Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
- Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
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Gordon Feeley
[email protected]Overall, I was disappointed with this recipe. It was too bland and the instructions were unclear.
Suvadra Gajurel
[email protected]I found this recipe to be too expensive. The ingredients were hard to find and expensive.
mix berry
[email protected]I didn't have any broccolini, so I used broccoli instead. It didn't turn out as well.
Afridi Farhan
[email protected]This recipe was too complicated for me. I ended up burning the sage leaves.
Hamd Wasim
[email protected]I followed the recipe exactly and the dish turned out bland. I think it needs more seasoning.
Diya Malik
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make dish that the whole family will enjoy.
sharavy Nsamba
[email protected]This dish is a great way to use up leftover pasta.
Dann Karatayj
[email protected]My kids loved this dish! They especially liked the crispy sage leaves.
Noman gmail
[email protected]I substituted kale for the broccolini and it turned out great. This recipe is very versatile.
Jannatul Ferdous Ridhy
[email protected]I loved the simplicity of this dish. It's perfect for a weeknight meal.
Rex Jackson
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Yusif Kaita
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The combination of flavors is just perfect.
Abayomi Abdulmujeeb
[email protected]I made this dish last night and it was a hit with my family! The broccolini was tender and flavorful, and the brown butter and sage sauce was rich and creamy. We all agreed that this is a keeper.
Ali Farag
[email protected]This cavatappi with broccolini, brown butter, and sage was an absolute delight! The flavors were perfectly balanced, and the pasta was cooked to perfection. I especially loved the crispy sage leaves, which added a nice touch of texture and flavor.