This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. I love using the Montebello Conchighlie (Snail Shells) or Orechiette. You can omit the Parmesan for a vegan version.
Serves 4-6
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cloves of garlic, thinly sliced or chopped
¼ -½ teaspoon red chili flakes (or more to taste)
¾ lb purple sprouting broccoli, trimmed (though the whole thing is edible, leaves, stems and all) and cut into about 2-3inch lengths)
Salt and freshly ground pepper
½-1 teaspoon red wine vinegar (optional)
1 lb shells or orechiette pasta
2/3 cup grated Parmesan or aged Pecorino
Typically you don’t need to peel the slender stems of the purple sprouting broccoli but every so often the skin seems quite tough but I don’t want to discard the lovely stems so if, when you cut up the broccoli a bit, you feel a lot of resistance, peel the stems.
Bring a large pot of well-salted water to a boil. Meanwhile heat a tablespoon of olive oil in a large skillet over medium-high heat and add the onions and cook, stirring frequently until softened and starting to brown (about 10 minutes). Add the garlic and cook for another minute or two, add the chili flakes and all the broccoli and stir well and add a splash of water (you can dip it out of the pasta pot if you’re cooking them at the same time) and cook until just tender—between 5 – 7 minutes. Season with salt and pepper.
Cook the pasta until just al dente. Reserve ½ cup of hot pasta cooking water before draining. Drain the pasta well and add it to the broccoli mixture with a little of the cooking water (not necessarily all right at once) and the cheese. Mix well, taste and add a tiny splash of vinegar if it needs a little lift. Adjust with salt and pepper, as needed.
Become “that” cook who can make something delicious and nutritious with what’s on hand! Get the recipes, tips, & inspiration you need to eat well every day!
Get 50% off a Subscription to the Seasonal Recipe Collection
People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com.
