Rigatoni With Roman Broccoli Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RIGATONI WITH ROMAN BROCCOLI SAUCE



Rigatoni with Roman Broccoli Sauce image

Categories     Pasta     Dinner

Number Of Ingredients 9

1 pound Broccoli, stems and florets separated
1 1/2 cups baby spinach
2 medium garlic cloves, chopped
4 tablespoons salted butter, cut into 4 pieces
1 tablespoon drained capers
1/2 teaspoon red pepper flakes
2 tablespoons finely grated lemon zest, divided
12 ounces Rigatoni pasta
1 ounce pecorino romano or parmesan cheese, grated

Steps:

  • In a large pot bring 4 quarts of water and 2 tablespoons of salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into 1/2 inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a food processor; reserve 1/2 cup of the cooking water. Keep the water at a boil.
  • Cut the broccoli florets into 1 to 1-1/2 inch pieces. add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again, keep the water boiling.
  • To the food processor, add the garlic, butter, capers, pepper flakes, 3/4 teaspoon salt, 1 tablespoon of the lemon zest, and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper.
  • Stir the rigatoni into the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, 1/4 cup of the reserved cooking water, the remaining 1 tablespoon of lemon zest, and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE



Rigatoni with Grilled Sausage and Broccoli Rabe image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/4 to 1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links (about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

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.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

RIGATONI CON BROCCOLO (RIGATONI WITH BROCCOLI)



Rigatoni Con Broccolo (Rigatoni with Broccoli) image

I have in the recipe how to make a white sauce. It provides more than you will need. I suggest you freeze it in ice cube trays, pop them out and secure in freezer bags for future use!

Provided by TishT

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

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
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

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.

Nutrition Facts : Calories 706.9, Fat 22.7, SaturatedFat 8.6, Cholesterol 122.6, Sodium 979.4, Carbohydrate 98.9, Fiber 8.4, Sugar 5.5, Protein 27

RIGATONI WITH BROCCOLI



Rigatoni With Broccoli image

Make and share this Rigatoni With Broccoli recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch broccoli (aprx. 1 1/4 pounds)
salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes (I use a big pinch as I love spicy food)
8 ounces rigatoni pasta
1/2 cup freshly grated pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese

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.

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE



Rigatoni al Forno With Cauliflower and Broccoli Rabe image

This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna - a bit of a fussy project - but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups whole milk, or use half-and-half for a richer sauce
Kosher salt and black pepper
1/8 teaspoon grated nutmeg, or to taste
1 small bay leaf
3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
1 1/2 cups chopped onion, any kind
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 bay leaf or a few basil leaves
Kosher salt
Kosher salt
1 pound rigatoni
1 medium cauliflower, chopped (about 3 cups)
1 bunch broccoli rabe, chopped (about 3 cups)
3 garlic cloves, minced
2 teaspoons finely chopped rosemary
1/2 teaspoon red-pepper flakes
Black pepper
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 cup grated provolone (about 3 ounces), plus more for serving
1 cup grated Pecorino Romano (about 3 ounces), plus more for serving

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.

CHEESY BROCCOLI RIGATONI



Cheesy Broccoli Rigatoni image

"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 9

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

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.

Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS



Rigatoni with Roasted Broccoli and Chickpeas image

Provided by Joan Lang

Categories     Pasta     Dinner     Lunch     Broccoli     Chickpea     Healthy     Potluck     Self     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 7

1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
1 pound broccoli, cut into small florets
1/2 pound whole-wheat rigatoni
1/2 cup grated Romano

Steps:

  • Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

More about "rigatoni with roman broccoli sauce recipes"

A NEW WAY WITH BROCCOLI – RIGATONI WITH ROMAN …
a-new-way-with-broccoli-rigatoni-with-roman image
2018-03-31 Using a slotted spoon, transfer to a blender, reserve 1/2 cup of cooking water. Keep at a boil. Cut the broccoli florets into 1 to 1 1/2 inch …
From atdanastable.com
Estimated Reading Time 3 mins


RIGATONI WITH ROMAN BROCCOLI SAUCE | MILK STREET
rigatoni-with-roman-broccoli-sauce-milk-street image
2018-02-05 12 ounces rigatoni pasta. 1 ounce pecorino Romano or Parmesan cheese, finely grated ( 1/2 cup), plus more to serve. 1 pound broccoli, stems and florets separated. Kosher salt and ground black pepper. 1 1/2 cups packed …
From mastercook.com


BEST RIGATONI WITH ROMAN BROCCOLI SAUCE RECIPE - HOW TO MAKE …
Rigatoni with Roman Broccoli Sauce. Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach retains the color of the original recipe.
From 177milkstreet.com
Servings 4
Total Time 35 mins
Category Mains


RIGATONI WITH PESTO & BROCCOLI - THIS LITTLE ITALIAN
2014-04-04 Follow package instructions. When you are about halfway through the cooking time, ladle out a cup of the water and reserve for later. When the Rigatoni is al dente, drain well and place back into the pot, OFF THE HEAT. Add the pesto to the pot. Stir. Add the broccoli and mushrooms to the pot, gently stir these in. Add another handful of cheese.
From thislittleitalian.com


RECIPE: RIGATONI WITH BROCCOLI & CHICKEN IN A GARLIC OLIVE OIL SAUCE
2012-09-04 Directions: Pour 1/2 cup olive oil into a pan. Add in your thinly sliced garlic. Turn your stove on medium heat and saute until the garlic turns a golden-brown color. Remove from the heat and set aside. Boil your broccoli until it is tender. Drain the water, and then add the broccoli to the pan with garlic and olive oil. Stir well.
From foodmarriage.com


RIGATONI WITH GARLIC & BROCCOLI | CANADIAN GOODNESS
Cooking Tip:To save time, look for pre-cut fresh broccoli in packages in the produce section.If using frozen broccoli, thaw and drain under cold running water and add to pot in the last step with the drained pasta. For the Adventurous:Add 1 can (19 oz/540 mL) chickpeas, drained and rinsed and 1/4 cup (60 mL) each currants and toasted pine nuts with the drained pasta.
From dairyfarmersofcanada.ca


3 POT RIGATONI PASTA WITH ROMAN BROCCOLI SAUCE | UNDER THE …
Reserve ½ cup of the cooking water, then drain pasta into colander. Add pasta, puree from blender, ¼ cup of the reserved cooking water, and the cheese to the Assembly Pot. Cook over medium, gently stirring, until the sauce thickens slightly and the pasta is well coated, 1 to 3 minutes. Remove from the heat. Taste and season with salt and pepper.
From jfmccann.com


RIGATONI WITH BROCCOLI AND PARMESAN - NEILS HEALTHY MEALS
2018-03-27 Rigatoni with broccoli and parmesan is a delicious and easy quick healthy pasta meal which serves 4 and is on the table in literally 20 minutes. With a low fat creamy cheese sauce made from crème fraîche this simple family dinner is guaranteed to be a winner all round!
From neilshealthymeals.com


JOIN MILK STREET
Each issue of Milk Street Magazine includes recipes that are simpler and smarter, principles of cooking so you can improvise, a new repertoire of techniques to transform your cooking, and the best ways to use cookware, tools, and gadgets. So let’s stop doing things in the kitchen that made sense in the 19th century, but not the 21st.
From 177milkstreet.com


RIGATONI WITH ROMAN BROCCOLI SAUCE – TASTE OF JAYCE
2020-06-09 Peel the broccoli stems, reserving any leaves, and cut crosswise into 1/2 inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a food processor; reserve 1/2 cup of the cooking water. Keep the …
From tasteofjayce.com


RIGATONI WITH ROMAN BROCCOLI SAUCE RECIPE | COOKBOOK CREATE
Susy's Broccoli pesto sauce. Collect. Customize. Order. Create Your Cookbook Today.
From cookbookcreate.com


RIGATONI WITH BROCCOLI - COOKING WITH NONNA
2020-01-12 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.
From cookingwithnonna.com


RIGATONI WITH ROMAN BROCCOLI SAUCE | BILL SMITH | COPY ME THAT
4 TABLESPOONS (½ STICK) SALTED BUTTER, CUT INTO 4 PIECES. 1 TABLESPOON DRAINED CAPERS. ½ TEASPOON RED PEPPER FLAKES. 2 TABLESPOONS FINELY GRATED LEMON ZEST, DIVIDED. 12 OUNCES RIGATONI PASTA. 1 OUNCE PECORINO ROMANO OR PARMESAN CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE.
From copymethat.com


PASTA WITH BROCCOLI SAUCE - MY SARATOGA KITCHEN TABLE
2018-04-16 Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer to a blender or food processor, reserve ½ cup of cooking water. Keep the water at a boil. Cut the broccoli florets into 1-1½ inch pieces. Add the florets to the boiling water and cook until crisp-tender, about 3 minutes.
From mysaratogakitchentable.com


RIGATONI WITH BROCCOLI AND ITALIAN SAUSAGE | EMERIL LAGASSE | RECIPE ...
2020-09-11 Add the rigatoni and cook according to package directions until al dente, about 8 minutes. Remove with a slotted spoon and add to the bowl with the broccoli and sausage. Add the olive oil mixture to the bowl with the pasta and toss to combine. Serve immediately with finely grated parmesan and more olive oil, if desired.
From rachaelrayshow.com


RIGATONI WITH BROCCOLI FLORETS AND SAUSAGE RECIPE - PASTA REA
In the last 2 minutes of the pasta cook time add the broccoli florets to the pasta water and cook to al dente; When pasta and broccoli are cooked drain, reserving about 1 cup of pasta water ; Add pasta, parsley, Romano cheese to the vodka sauce, toss well and adjust sauce consistency with pasta water as needed ; Season to taste with sea salt ...
From pasta-rea.com


BROCCOLI WITH LEMON RIGATONI PASTA | GIANGI'S KITCHEN
2020-10-11 Cook until the broccoli is tender, and the pasta is cooked. Reserve 1 cup of the boiling water and drain the pasta. Meanwhile, in a large pan, melt butter and add the garlic and broccoli stems and cook for a few minutes over medium-high heat. . Pour the cream, lemon juice, and zest. Season to taste.
From giangiskitchen.com


RIGATONI WITH ROMAN BROCCOLI SAUCE RECIPE | EAT YOUR BOOKS
Lepa on April 21, 2020 . After reading the other reviewers' notes I didn't add all the water but instead added it a tablespoon at a time. For the broccoli pesto I only used a …
From eatyourbooks.com


RIGATONI WITH ROMAN BROCCOLI SAUCE - BIGOVEN.COM
Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach retains the color of the original recipe - Rigatoni with Roman Broccoli Sauce
From bigoven.com


ROMAN BROCCOLI RECIPE RECIPES ALL YOU NEED IS FOOD
Blanch broccoli in boiling water (1-2 minutes) and drain. Refresh under cold water. Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
From stevehacks.com


BROCCOLI WITH RIGATONI RECIPE - FOOD NEWS
Drain the pasta thoroughly. While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes.
From foodnewsnews.com


RIGATONI WITH ROMAN BROCCOLI SAUCE | CHRISTOPHER KIMBALL’S MILK …
2021-08-10 12ounces rigatoni pasta. 1ounce pecorino Romano or Parmesan cheese, finely grated ( 1/2 cup), plus more to serve. 1pound broccoli, stems and florets separated. Kosher salt and ground black pepper. 1 1/2cups packed baby spinach. 2medium garlic cloves, chopped. 4tablespoons ( 1/2 stick) salted butter, cut into 4 pieces. 1tablespoon drained capers.
From mastercook.com


BROCCOLI AND RIGATONI – RICKY'S DINNER RECIPES
Cooking Instructions. Use a large saucepan that fits a steaming basket. Put all the steaming broth ingredients; garlic, water, olive oil, oregano, salt and pepper into the pan. Bring the broth to a boil, then cover the pan with a tight fitting lid, turn …
From rickysrecipes.com


RIGATONI WITH ROMAN BROCCOLI SAUCE | BONJOURBELUGA | COPY ME THAT
ounce pecorino romano or parmesan cheese, finely grated (½ cup), plus more to serve
From copymethat.com


PASTA WITH ROMAN BROCCOLI SAUCE - BIGOVEN.COM
Remove and peel the broccoli stems, reserving any leaves, and cut stems crosswise into ½-inch rounds. 3. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. 4. Cut the rest of the broccoli into 1" florets. 5. Mince 1-2 garlic cloves and set aside. 6.
From bigoven.com


RIGATONI WITH BROCCOLI, LEMON, AND SAUSAGE - TASTEMAKER BLOG
2020-05-14 Add the sausage back to the pan along with the lemon zest and lemon juice. Stir to coat and heat the sausage. Remove from heat while the pasta finishes cooking. Remember to reserve 1½ cups of pasta water. Drain the pasta into a colander and put the pasta immediately into the broccoli sauce, turning the burner to medium.
From tastemakerblog.com


RIGATONI WITH ROMAN BROCCOLI SAUCE RECIPE | EAT YOUR BOOKS
Rigatoni with Roman broccoli sauce from Christopher Kimball's Milk Street Magazine, Mar/Apr 2018 (page 7) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) ...
From eatyourbooks.com


MUSHROOM BROCCOLI PASTA & GARLIC CREAM SAUCE - EAT WITH CLARITY
2020-02-11 Instructions. Bring a large pot of water to boil and cook pasta according to package instructions. Gently wipe mushrooms to remove any dirt. Slice each mushroom into about 4 pieces. Add to a pan with the broccoli florets, add about 2 …
From eatwithclarity.com


PASTA WITH ROMAN BROCCOLI RECIPE - FOOD TOURS - LOCAL AROMAS
And if you can’t get hold of romanesco broccoli you can use regular broccoli in its place for an equally delicious dish. Pasta con Broccolo Romanesco Recipe. Serves 2 . 200 g pasta. 1 small head of roman broccoli (about 600-700 g) 2 cloves of garlic. 4 anchovy fillets in olive oil. 2 handfuls of grated pecorino romano, plus extra for serving
From localaromas.com


RIGATONI WITH ROMAN BROCCOLI SAUCE | RECIPE | QUICK PASTA DISHES, …
Feb 5, 2018 - Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli...
From pinterest.ca


BROCCOLI ALFREDO RIGATONI - ALL INFORMATION ABOUT HEALTHY RECIPES …
Broccoli Alfredo Rigatoni Recipe by Tay0315 - Cookpad best cookpad.com. Broccoli Alfredo Rigatoni Tay0315 @cook_2993452. Love! 20 mins. Ingredients. 4 servings. 1 box Rigatoni Pasta 2 head broccoli 15 oz Alfredo Sauce See how to cook this recipe Published by. Tay0315. on January 01, 2012 00:00.
From therecipes.info


RIGATONI RECIPES & MENU IDEAS | BON APPETIT
Find Rigatoni ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com


RIGATONI WITH BROCCOLI, PANCETTA AND TOASTED BREADCRUMBS
2016-04-18 Directions. In a small saute` pan on low heat 2 tablespoons of the oil and cook the breadcrumbs until they begin to brown. Immediately transfer to a separate bowl and set aside. Drop the pasta into the salted boiling water and cook halfway through, approximately 5-6 minutes. Drop in the broccoli florets.
From cookingwithnonna.com


RIGATONI WITH ROMAN BROCCOLI SAUCE | RECIPE | BROCCOLI PASTA SAUCE ...
Feb 5, 2018 - Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli...
From pinterest.com


RIGATONI WITH BROCCOLI RABE - NOT DERBY PIE
2009-05-12 Broccoli rabe — also known as rapini — is absolutely delicious on pasta paired with anchovies, crushed chili peppers, and parmesan cheese. I used whole wheat rigatoni (see the smoke coming out of Marcella Hazan’s ears? yikes) but as she says, the “natural match” for this sauce is orecchiete, which are shaped like miniature flying ...
From notderbypie.com


ROMAN BROCCOLI SAUCE FOR PASTA - ALL INFORMATION ABOUT HEALTHY …
1. In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. 2. Remove and peel the broccoli stems, reserving any leaves, and cut stems crosswise into ½-inch rounds. 3. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. 4. Cut the rest of the broccoli into 1" florets. 5.
From therecipes.info


Related Search