RIGATONI WITH ROMAN BROCCOLI SAUCE
Steps:
- In a large pot bring 4 quarts of water and 2 tablespoons of salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into 1/2 inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a food processor; reserve 1/2 cup of the cooking water. Keep the water at a boil.
- Cut the broccoli florets into 1 to 1-1/2 inch pieces. add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again, keep the water boiling.
- To the food processor, add the garlic, butter, capers, pepper flakes, 3/4 teaspoon salt, 1 tablespoon of the lemon zest, and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper.
- Stir the rigatoni into the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, 1/4 cup of the reserved cooking water, the remaining 1 tablespoon of lemon zest, and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.
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Austine Desmond
[email protected]This is my go-to recipe for rigatoni with broccoli sauce. It's always a crowd-pleaser. The sauce is so creamy and flavorful, and the broccoli is always cooked perfectly.
Chelsea Clark
[email protected]I made this for a dinner party and it was a hit! Everyone loved the creamy sauce and the tender broccoli. I'll definitely be making this again.
Blessed King
[email protected]This recipe was a bit challenging, but it was worth it! The sauce was delicious and the broccoli was cooked perfectly. I'm glad I tried it.
Yusuf Ben
[email protected]Meh. It was okay. The sauce was a bit bland and the broccoli was undercooked. I probably won't make this again.
prakash bhandari
[email protected]This recipe was a bit too rich for my taste. The sauce was very heavy and the broccoli was a bit mushy. I think I'll try a different recipe next time.
Riad Ruhomally
[email protected]Not a fan. The sauce was bland and the broccoli was overcooked. I wouldn't recommend this recipe.
Brandon Joeseph Wysocki
[email protected]This was a great weeknight meal. It was easy to make and very tasty. The broccoli sauce was flavorful and the rigatoni was cooked perfectly.
M Madam baby
[email protected]I love this recipe! The sauce is so creamy and cheesy, and the broccoli is a great addition. I always make a double batch so I can have leftovers.
Celeste Diamond Fuentes
[email protected]Amazing dish! The broccoli sauce was so flavorful and the rigatoni was cooked al dente. I would highly recommend this recipe.
Ndahekelekwa Penehafo Edward
[email protected]Followed the recipe and it turned out great! The sauce was rich and creamy, and the broccoli was tender. I served it with some grilled chicken and it was a delicious meal.
jackson glazier
[email protected]This rigatoni with Roman broccoli sauce was a hit! The sauce was creamy and flavorful, and the broccoli was cooked perfectly. I added a little extra garlic and red pepper flakes for some extra spice. Will definitely be making this again!