Best Recipe You’ve Never Heard of: Roman Broccoli Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive fat for sautéing.

Cut off the tough outer skin of the broccoli stems using a knife and cut them into pieces.

Add 1 tablespoon of kosher salt to a quarter pot of water and bring it to a boil.

Cook the broccoli stems in the boiling water for 8 to 10 minutes.

Prepare the broccoli florets (fuettes) by keeping them small.

Cook the florets in the boiling water for 2 to 3 minutes until crisp tender.

Remove the vegetables from the pot and reserve half a cup of the cooking liquid for the sauce.

Drop the rigatoni into the boiling water and cook until al dente, about 10-12 minutes.

Before draining the pasta, reserve some pasta water to help build the sauce.

Drain the rigatoni for about 15 seconds, leaving some water on it.

In a skillet over low heat, combine the reserved cooking liquid, red pepper flakes, lemon zest, minced garlic, capers, and softened butter.

Add the drained rigatoni to the skillet and toss to combine, allowing the sauce to emulsify with the pasta.

Taste the sauce and adjust seasoning with black pepper and additional salt if desired.

Finish with grated pecorino cheese if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens