Rigatoni Con Broccolo (Rigatoni with Broccoli)
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs broccoli
- 16 ounces rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, slivered
- 1⁄4 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄3 cup freshly grated parmigiano-reggiano cheese, plus additional for serving
White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1⁄2 cup milk
- 1⁄2 cup chicken broth
- 1⁄4 teaspoon salt
- 1 dash fresh ground pepper
Directions
- Make the white sauce first with white sauce ingredients as follows: In a 1 qt saucepan, melt the butter over medium heat.
- Stir in the flour until blended.
- Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles.
- Cook, stirring for 2 minutes longer.
- Stir in the salt and pepper.
- Makes 1 cups of sauce.
- Trim the stems from the broccoli and cut it into small florets.
- Fill a large bowl with ice water.
- In a large saucepan, bring 4 qts of salted water to a boil.
- Add the broccoli and boil for 2 minutes, just to bring up the color.
- Drain the broccoli and transfer to the bowl of ice wate to stop the cooking.
- Pour off any water remaining in the pot In the sam pot, bring 4 qts of fresh salted water to a boil.
- cook the rigatoni according to the package directions until al dente.
- Drain the pasta well and toss it with 1 Tbs olive oil, set aside To make the sauce, In a large skillet, heat the remaining oil over medium heat.
- Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn.
- Remove from the ehat.
- Add the white wine to the skillet, then stir in the chicken stock.
- Return the pan to the heat and whisk in the white sauce.
- Bring the mixture to a boil over medium high heat, stirring frequently.
- Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half Stir in the butter, salt and pepper.
- Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through.
- Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well.
- Serve with extra Parmigiano-Reggiano alongside.
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