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Orecchiette with creamy broccoli
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 500g broccoli, broken into small florets
  • 3 garlic cloves, sliced
  • 2 small dried chillies, crumbled
  • 4 anchovy fillets
  • 50g unsalted butter
  • 300ml thickened cream
  • 250g orecchiette pasta
  • 125g parmesan cheese, grated
Instructions:
  • Bring a pot of salted water to a vigorous boil. Quickly cook the broccoli for 1 minute, then drain and cool in cold water.
  • In a large frying pan over medium heat, heat the oil until shimmering. Quickly sauté the garlic for a burst of flavor. Then, toss in the chili, anchovies, and butter, stirring for 1 minute until the butter is melted and everything is fragrant and irresistible.
  • Combine the broccoli and cream, simmer for 1 minute. Allow it to cool slightly, then blend half the sauce in a food processor until roughly chopped. Return to the frying pan.
  • Boil the pasta in salted water until al dente per package instructions. After draining, mix with the sauce and half of the parmesan. Sprinkle the rest of the parmesan on top before serving.

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