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Penne with spicy broccoli sauce
Penne with spicy broccoli sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Curtis Stone's speedy dinner recipe will be a weeknight favorite.
Ingredients:
  • 2 heads broccoli (780g total), cut into florets (400g total)
  • 350g penne rigate
  • 75.08 gm olive oil, divided
  • 1 birdseye chilli, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 lemon, juiced
  • 62.50 ml finely grated Parmesan cheese, plus more for garnish
Instructions:
  • 1. Boil generously salted water in a large pot. 2. Prepare a bowl filled with ice water. 3. Cook broccoli in the boiling water for approximately 5 minutes until tender. 4. Transfer broccoli to the ice water to cool. 5. Drain, pat dry, and coarsely chop broccoli (approximately 3 1/2 cups).
  • Add the penne to the pot of boiling water and cook for around 8 minutes, stirring occasionally, until it's al dente. Drain, keeping 1/2 cup of pasta water. Put back the drained penne in the pot and leave it aside.
  • Heat a large heavy frying pan over medium-high heat. Add 1/4 cup of oil, garlic, chili, and anchovy. Cook for 1 minute until the garlic is toasted. Add the broccoli and cook, stirring, for 3 minutes until warm and starting to release liquid. Stir in 1 tablespoon of lemon juice.
  • Mix the broccoli mixture, 1/4 cup of cheese, and the remaining 1 tablespoon of oil with the pasta. Season with salt and lemon juice to taste. Add pasta water as needed. Serve in 4 bowls, topping with extra cheese. Enjoy!

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