Romanesco Broccoli and Rigatoni

Name: Romanesco Broccoli and Rigatoni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: salt and black pepper; 1 lb rigatoni pasta; 3 tablespoons butter; 1 large onion, chopped; 2 large garlic cloves, finely chopped; 1/2 cup dry white wine; 1 cup chicken stock or 1 cup vegetable stock; 1 head romanesco broccoli or 1 head Broccolini, cut into florets; 1 teaspoon lemon peel, grated; 2 sprigs rosemary, finely chopped; 1/2 teaspoon crushed red pepper flakes; 2/3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls); 1/2 cup walnuts, chopped, toasted

Submitted by KsuKitty

"I found this recipe on Rachael Ray's magazine website and I am going to try it out soon. It appears to be a spin off of Pasta Con Broccoli which I absolutely love!"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 6

ingredients

salt and black pepper
1 lb rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large garlic cloves, finely chopped
¹⁄₂ cup dry white wine
1 cup chicken stock or 1 cup vegetable stock
1 head romanesco broccoli or 1 head Broccolini, cut into florets
1 teaspoon lemon peel, grated
2 sprigs rosemary, finely chopped
¹⁄₂ teaspoon crushed red pepper flakes
²⁄₃ cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls)
¹⁄₂ cup walnuts, chopped, toasted

directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

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Reviews

This was a good starting point, but I think if I were to make in the future I'd make the following changes: more garlic (I used 3 cloves, and it was still not enough), more cheese (I'd probably bring it up to a full cup of pecorino, and try to balance out pasta liquid to make more of a "sauce" to avoid it being too dry). I had added a little squeeze of lemon juice, but I think that ended up overpowering the romanesco. If I were to do that again, I'd do it right at the end of cooking. Thanks for sharing this. I'm going to try again with the head of romanesco I got from my CSA this week.

Melli_Fera
This was great! It was easy to make, but very flavorful. I skipped the white wine and red pepper flakes, since I didn't have any on hand. I'll definitely make this again.

recipemonkey