Rigatoni Con Broccolo Rigatoni With Broccoli Recipes

BROCCOLI WITH RIGATONI

Steps:

• Cook pasta according to package directions. Drain.
• In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
• Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

RIGATONI WITH BROCCOLI

Steps:

• Put a large pot of generously salted water over a high flame. Add the broccoli and once the pot is boiling add in the pasta. Cook according to the package instructions minus 2 minutes. The the broccoli will be very fork tender. When the pot has about 2 minutes to go put a large skillet over a medium flame and heat the oil. Add the garlic and sauté until it just begins to turn golden, about 30 seconds. Very quickly using a large strainer scoop the pasta and broccoli out of the boiling water and add it to the garlic and oil. Turn the flame up to high and toss well as the broccoli begin to break down. If the pan appears dry add 1/2 cup of the pasta water at a time until you reach the desired consistency. Serve immediately and add cheese at your own risk! :)

RIGATONI WITH BROCCOLI

Steps:

• Trim the broccoli and cut it into bite sized pieces.
• Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
• Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
• Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
• Sprinkle with cheese, toss and serve immediately.

RIGATONI CON BROCCOLO (RIGATONI WITH BROCCOLI)

Steps:

• 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.

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE

Steps:

• Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
• Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
• Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
• Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

RIGATONI WITH BROCCOLINI AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

BROCCOLI & TALEGGIO RIGATONI

Steps:

• Bring a large pan of salted water to the boil. Meanwhile, bring the milk and broccoli to a gentle simmer in a second non-stick saucepan set over a medium heat and cook for 10-15 mins. The broccoli will cook in the milk and form a soft purée, which is the base of the sauce.
• Tip the rigatoni into the pan of boiling water and stir. Cook for 1 min less than the pack instructions. Stir the parmesan and taleggio into the broccoli mixture until fully melted and smooth.
• Season the sauce and grate in some nutmeg to taste. Transfer the rigatoni directly from its cooking water to the broccoli cheese sauce using a slotted spoon. Mix together well, adding a ladleful of the water to loosen the sauce, if needed. Check for seasoning, then spoon into bowls and drizzle with a little olive oil before serving.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

CHEESY BROCCOLI RIGATONI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE

Steps:

• Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
• When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
• Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
• Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
• Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
• Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
• Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
• Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
• Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
• To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.