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Wok eggs, fried rice and hot Dry Noodles.
In which broccoli becomes a light, silky pasta sauce
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.
4
Servings
Tip
Don’t undercook the broccoli stems. We're accustomed to cooking vegetables until crisp-tender, but the stems here should be cooked until fully tender.
35 minutes
Ingredients
-
1
pound broccoli, stems and florets separated
-
Kosher salt and ground black pepper
Directions
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