If you’re craving a cozy pasta dish that’s a little different but absolutely delicious, this Romanesco Broccoli Pasta with Pecorino Recipe is one you need to try. I stumbled upon this combination of tender Romanesco broccoli and sharp Pecorino cheese a while back, and let me tell you, it’s a game changer. Light, flavorful, and surprisingly quick to whip up, this pasta feels like a warm hug on a plate. Trust me, once you make it, it’ll become one of your go-to dinners!
Why You’ll Love This Recipe
- Simple Ingredients: It’s just a handful of staple pantry and fresh items coming together beautifully.
- Comfort Food with a Twist: Romanesco broccoli adds a nutty, almost sweet flavor that makes this pasta special.
- Quick & Easy: Ready in about 30 minutes, perfect for busy weeknight dinners.
- Crowd Pleaser: I’ve made this for family and friends, and everyone always asks for seconds!
Ingredients You’ll Need
Every ingredient here plays a key role, and the mix really sings with quality staples. When shopping, look for a fresh, firm Romanesco head and good-quality Pecorino for that sharp, salty kick.
- Romanesco broccoli: Look for vibrant green, tightly packed florets with no wilting.
- Extra virgin olive oil: A fruity EVOO elevates this dish—don’t skimp on this.
- Garlic clove: Adds warmth; the magic here is infusing the oil gently.
- Chili flakes: Just a pinch brings a subtle heat that balances the creaminess perfectly.
- Anchovy fillet (optional): Don’t skip if you want umami depth—I’ve been surprised how much it enhances the flavor!
- Salt and pepper: Simple, but essential seasoning to taste.
- Maccheroni pasta (or rigatoni, mezze maniche): These shapes work best to catch the sauce.
- Grated Pecorino Romano or Parmigiano Reggiano: Pecorino gives a tangy punch, but Parmigiano works nicely if you prefer milder cheese.
Variations
I like to mix things up sometimes—so feel free to tweak this recipe to make it your own! It’s easy to adapt based on what you have or your dietary preferences.
- Vegetarian Variation: Omit the anchovy; the dish still shines with just garlic, chili, and Pecorino.
- Extra Creamy: Stir in a splash of heavy cream or a dollop of ricotta to make the sauce even more luscious.
- Different Pasta Shapes: If you can’t find maccheroni, penne or cavatappi work wonderfully for holding the sauce.
- Add Crunch: Toasted pine nuts or breadcrumbs sprinkled on top add a delightful texture contrast.
How to Make Romanesco Broccoli Pasta with Pecorino Recipe
Step 1: Prep and Cook the Romanesco Broccoli
First things first, give your Romanesco broccoli a good rinse and chop it into bite-sized florets. I like to boil them in plenty of salted water for about 10 minutes until tender but still with a little bite (or “al dente” like pasta). This water gets infused with the broccoli’s flavor, so save it—it’s key to cooking the pasta!
Step 2: Infuse the Olive Oil
While the broccoli cooks, heat your extra virgin olive oil over medium heat with one whole garlic clove and a pinch of chili flakes. If you’re using an anchovy, toss it in now and let it melt gently in the oil—this is where that umami magic builds. Just keep watch so the garlic doesn’t burn; you want it golden and fragrant.
Step 3: Combine and Mash the Broccoli
Add the drained broccoli florets to the skillet and toss to coat with the flavorful oil. Season lightly with salt and pepper. Here’s the fun part — using a wooden spoon or fork, mash some of the florets while adding a splash of the hot pasta water. This creates a naturally creamy sauce without any added dairy. Let it simmer gently for 5 to 10 minutes to meld those flavors together.
Step 4: Cook the Pasta and Bring It All Together
Cook your maccheroni pasta al dente in the broccoli-infused water. Once cooked, scoop the pasta straight into the pan with your broccoli sauce. If it seems dry, add a little more pasta water and a drizzle of extra virgin olive oil to loosen things up. Toss in most of your grated Pecorino cheese and mix well until everything is creamy and coated.
Step 5: Serve with a Smile
Plate your Romanesco Broccoli Pasta with Pecorino, finish with freshly cracked black pepper, and sprinkle over the remaining cheese. I love watching the melted cheese swirl into the green florets—it’s simple but utterly addictive. Now, grab a fork and enjoy!
Pro Tips for Making Romanesco Broccoli Pasta with Pecorino Recipe
- Don’t Overcook the Broccoli: Keep the florets tender but firm to retain some bite and prevent mushiness.
- Use Pasta Water Wisely: Adding pasta water releases starch that helps bind the sauce perfectly.
- Melt Anchovy Slowly: Let the anchovy dissolve gently in oil to avoid bitterness and bring subtle depth.
- Skip the Garlic Burn: Keep the garlic moving or remove it after flavoring the oil to prevent any bitter notes.
How to Serve Romanesco Broccoli Pasta with Pecorino Recipe
Garnishes
I love topping this pasta with a few extra flakes of Pecorino and a crack of black pepper—simple but effective. Sometimes I sprinkle in toasted breadcrumbs for a crunchy contrast, or a few fresh basil leaves when I want a bright herbal note.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette or some rustic grilled bread to soak up every last bit of olive oil and cheese. For a heartier meal, roasted cherry tomatoes or a light Italian-style soup round it out perfectly.
Creative Ways to Present
For dinner guests, I like to serve this pasta in deep bowls with a drizzle of high-quality olive oil and maybe a sprig of fresh thyme on top. Another time, I layered the ingredients in a pretty glass casserole like a warm pasta gratin—turned out stunning and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Romanesco Broccoli Pasta with Pecorino keeps well in an airtight container in the fridge for up to 3 days. I usually add a little olive oil on top before storing to keep it moist when reheating.
Freezing
I don’t recommend freezing this one regularly because the texture tends to change with the broccoli after thawing, but if you do, flash freeze portions first and thaw gently in the fridge.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or olive oil to revive the creaminess. Microwaving works too, but stir halfway so everything heats evenly.
FAQs
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Can I use regular broccoli instead of Romanesco broccoli?
Absolutely! While Romanesco has a unique, nutty flavor and beautiful fractal shape, regular broccoli works just fine and still tastes great in this pasta recipe.
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Is the anchovy really necessary in this recipe?
The anchovy adds a subtle umami depth that doesn’t taste fishy at all. However, it’s optional—you can skip it and still enjoy a delicious Romanesco Broccoli Pasta with Pecorino.
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What cheese is best for the recipe?
Pecorino Romano is traditional and gives a sharp, salty flavor, but you can also use Parmigiano Reggiano if you prefer a milder taste or can’t find Pecorino.
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How do I make the pasta sauce creamy without cream?
Mashing some of the cooked broccoli and combining it with starchy pasta water creates a naturally creamy sauce—no heavy cream needed!
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Can I prepare parts of this recipe ahead of time?
You can blanch the broccoli earlier in the day and keep it refrigerated, then finish the recipe when ready to serve for quick assembly.
Final Thoughts
This Romanesco Broccoli Pasta with Pecorino Recipe holds a special place in my kitchen because it’s a simple yet flavorful way to highlight fresh veggies and classic Italian cheese. Whether you’re cooking for family, friends, or just treating yourself, it’s an easy way to enjoy a comforting meal without fuss. Give it a try—you’ll love how fresh, creamy, and satisfying it is. Plus, it’s a fantastic little way to impress without spending hours cooking.
Print
Romanesco Broccoli Pasta with Pecorino Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Romanesco Broccoli Maccheroni is a simple yet flavorful Italian pasta dish featuring tender Romanesco broccoli florets simmered to perfection and tossed with maccheroni pasta in a garlic, chili, and anchovy-infused olive oil sauce, finished with a generous sprinkle of Pecorino Romano cheese. This rustic dish exemplifies classic Roman cuisine, highlighting fresh, quality ingredients and vibrant textures.
Ingredients
Vegetables and Flavorings
- 1 medium head of Romanesco broccoli
- 1 garlic clove, whole
- A pinch of chili flakes
- 1 anchovy fillet in oil, optional
- Salt and pepper to taste
Pantry Items
- 2-3 tablespoons extra virgin olive oil
- 320 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Prepare the broccoli: Clean the head of Romanesco broccoli and divide it into florets. Rinse the florets under running water to remove any dirt.
- Cook the broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and boil for about 10 minutes until tender. Remove the florets with a slotted spoon and set them aside in a bowl, retaining the cooking water in the pot.
- Infuse the oil: In a large sauté pan, heat the extra virgin olive oil over medium heat together with the whole garlic clove and chili flakes. If using, add the anchovy fillet and allow it to melt and infuse the oil, stirring occasionally.
- Cook the broccoli in oil: Add the boiled broccoli florets to the infused oil mixture and toss well to coat them and absorb the flavors. Season with salt and pepper according to taste.
- Create broccoli creaminess: Using a wooden spoon or fork, gently mash some of the broccoli florets while adding a little of the reserved boiling water from the pot. This will create a creamy texture. Continue cooking the mixture for 5 to 10 minutes, stirring often until the broccoli is tender and creamy.
- Cook the pasta: In the same pot of boiling water used for the broccoli, cook the maccheroni pasta until al dente according to package instructions.
- Combine pasta and broccoli: Drain the pasta, reserving some pasta cooking water. Add the pasta to the sauté pan with the broccoli. If the mixture seems dry, add a little pasta water and drizzle additional extra virgin olive oil to loosen the sauce.
- Add cheese and finish: Stir in most of the grated Pecorino Romano or Parmigiano Reggiano cheese, reserving some for garnish. Mix thoroughly to combine all flavors.
- Serve: Plate the pasta, finish with freshly cracked black pepper and sprinkle with the remaining cheese. Serve immediately to enjoy the vibrant and comforting flavors.
Notes
- This dish uses simple, high-quality ingredients to capture the essence of Roman cuisine, making it both easy and delicious.
- The optional anchovy adds umami depth, so include it if you enjoy savory, rich flavors.
- Using pasta water to loosen the sauce helps achieve the perfect creamy consistency without adding cream.
- Romanesco broccoli not only adds unique texture but also a visually stunning green color to the dish.
- Serve immediately after adding cheese for the best flavor and texture experience.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 10 mg
