I am amazed at how many people have asked me for my recipe for pasta with broccoli. So finally, I needed to sit down and write it out. To begin with I usually use orecchiette for this pasta. You can use the broccoli of your choice, including frozen broccoli of need be. My favorite is the broccoli Romanesco. You can make it a vegetarian dish, or you can add sausage as you are sautéing the aromas: garlic, scallion and parsley stems. I prefer a spicy sausage.
This is a dish that we traditionally serve on the Sunday before the beginning of Lent. This is also why I add the sausage as it is a farewell to pork in my home for that period. Obviously, you can use non pork sausage. I am all about you deciding what you like and prefer to use.
Pasta with Broccoli
Serves 12 || Preparation: 30 minutes
2 lbs. pasta Orecchiette
2 lbs. broccoli, remove the stalks
¼ cup + 2 tsp. extra-virgin olive oil
2 large cloves of garlic, finely chopped
1 stalk scallion, chopped
1 cup parsley, cut finely and save the stems
¼ tsp. hot red pepper flakes (I prefer the flavor of powdered Jamaican country pepper)
½ lb. of spicy sausage (optional)
salt & pepper to taste
1. To begin, bring a pot of water to boil, it should be able to hold all of the broccoli. Once it starts boiling add the broccoli heads, remove and drain after 7 minutes. Grind up in a food processor and set aside.
2. In the meantime in a large skillet with a cover combine the olive oil with the garlic, scallion and the cut parsley stems. If you plan to use the sausage, sauté sausage before adding the garlic, scallion and parsley stems. Sauté for a few minutes. Then add the broccoli, stirring to cover with oil and cover. Stir occasionally and cover again.
3. Every once in a while, add some parsley, but do reserve for sprinkling on top right before serving the pasta. Add salt, pepper and pepper flakes. If you are using a spicy sausage be prudent with the addition of pepper unless you are serving Jamaicans or Calabrians. Let simmer slowly until ready to serve, stirring occasionally so that the broccoli doesn’t stick at the bottom. Once the pasta has cooked for a few minutes and the starch has permeated the water remove some of the water. Take about 1/3 of the broccoli sauce and place in the food processor or blender with about ¼ cup of pasta water and blend. Return it to the saucepan. This will make the sauce creamier, but you need the starch. There is no cheese served with this pasta, nor is cream added.
4. In the meantime put the water on to boil and add salt to the water once it reaches boiling point. When the water returns to a boil, add the pasta and let cook following the instructions on the box. Do remember to check for salt halfway through the cooking process. I cook my pasta to al dente, because then I will add the pasta to the sauce and will fold it into the sauce for a few minutes before serving. You want the pasta to be covered by the sauce.
Always remember to keep some of the cooking water, as it is great to lighten up the sauce if it is too thick and it also helps to make it a bit creamier in texture, and to maintain the heat of the pasta when it arrives at the table. Add also if you feel it is necessary about a Tbsp or two of fresh olive oil stirring it in carefully. Pour the pasta into a dish. Scatter the remaining parsley on top and serve.
Buon Appetito!
