More Great Recipes: Italian

Rigatoni with Broccoli

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Member since 2009

Serves Serves 4 | Prep Time | Cook Time


1 Bunch Broccoli (about 1 1/4 Pounds)
1/4 Cup Oliv Oil
4 Garlic Cloves,thinly sliced
Pinch of crushed red pepper
8 Ounces Rigatoni
1/2 Cup Freshly Greated Pecorino Romano or Parmigiano-Reggiano

Trim the broccoli and cut into bite-sized pieces. Bring 4 quarts of cold water to a boil in a large pot. Add the broccoli and salt to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in a pot.

Pour the oil into a skillet large enough to hold all ingredients.Add the garlic and red pepper and cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook,stirring occasionally,for 10 minutes,or until the broccoli is very soft.

Meanwhile,bring the water back to a boil.Add the rigatoni and cook,stirring frequently,until the past is not quit tender. Scoop out about 1 cup of cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli.Add the reserved cooking water and cook,stirring often,for 5 minutes more.

Sprinkle with cheese,toss and serve immediately.

Pairs Well With


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