Broccolini Rigatoni

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  • 2 bunches broccolini
  • 2 tsp salt
  • ¼ lb pancetta chopped
  • 3 tbs olive oil
  • 3 garlic cloves minced
  • ¼ tsp red pepper flakes
  • ¼ cup Romano grated
  • ½ tsp fresh ground black pepper
  • ¼ cup parrano cheese flakes (or cheese of choice)
  • 1 tbs chopped parsley garnish
  • 1 lb pasta cooked per package instructions
  • *When you drain the pasta, retain 1 C. of the pasta cooking water
  • *Optional 1/3 lb browned Italian sausage


Add 2 tsp salt to a large pot of boiling water. Pot should be large enough to cook the pasta.

Trim the cut ends of the broccolini stalks to remove any discolored or tough edges.

Drop the broccolini in salted boiling water and cook for 2 minutes. We are going to use this same water to cook the pasta, so do not discard.

Remove broccolini with tongs and plunge into a large bowl of ice water to cool immediately. This will help retain the bright green color. Dry with a kitchen towel or paper towels.

Chop into bite size pieces and set aside.

Start cooking the pasta in the boiling water.

Add olive oil and pancetta to a large sauté pan over medium high heat. Cook until edges of pancetta just start to color.

Add garlic and red pepper flakes and cook for 1 minute.

Fold in broccolini and cook 2 minutes.

Fold in Italian sausage (optional).

Add cooked pasta to pan along with ¼ C. grated Romano cheese and black pepper. Toss pasta.

If the pasta seems a little dry, add several tbs of the *pasta water.

Place in serving bowl and garnish with cheese flakes and parsley.



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