Orecchiette Pasta with Broccoli Sauce
Posted by Henry Andrews
Red Pepper Flakes, Grated Parmesan Cheese, Ground Black Pepper, Garlic Cloves, Orecchiette Pasta, Kosher Salt, Broccoli, Extra-Virgin Olive Oil, Parsley Leaves
Create Fresh Homemade Pasta and Ravioli, Includes Pasta Roller, Fettuccine and Spaghetti Cutter and Ravioli Mold
Create Fresh Homemade Pasta and Ravioli, Includes Pasta Roller, Fettuccine and Spaghetti Cutter and Ravioli Mold
Orecchiette Pasta with Broccoli Sauce Recipe
This flavorful orecchiette pasta dish is made with a simple broccoli sauce. Broccoli florets are cooked in garlic and red pepper flakes before being combined with pasta and Parmesan cheese for a filling and delicious meal.
Ingredients
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated parmesan cheese, plus extra for serving
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1 pound orecchiette pasta
- 1/2 teaspoon kosher salt
- 2 broccoli heads, cut into small florets
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped fresh parsley leaves
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- A large pot of salted water should be brought to a boil.
- Cook the orecchiette according to package directions until al dente.
- Drain the pasta and set aside 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Cook until the garlic is golden brown and the red pepper flakes are fragrant, about 1 minute.
- Season with salt and black pepper and add the broccoli and 1/2 cup water.
- Cook, covered, for 8 minutes, or until the broccoli is tender and the water has evaporated.
- Toss the cooked pasta with the broccoli sauce in a large skillet.
- If the sauce appears dry, add 1/4 cup of the reserved pasta cooking water at a time until the sauce reaches the desired consistency.
- Toss in the Parmesan cheese and parsley to combine.
- Serve with extra Parmesan cheese.
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