Rigatoni Con Broccolo (Rigatoni with Broccoli)

Recipe by TishT
READY IN: 50mins




  • 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.