Rigatoni Con Broccolo (Rigatoni with Broccoli) Recipe

🕒 Prep Time: 10 minutes
🕒 Cook Time: 40 minutes
🕒 Total Time: 50 minutes

Description:

Indulge in the delightful flavors of Rigatoni Con Broccolo, a comforting pasta dish featuring tender rigatoni, vibrant broccoli, and a luscious white sauce. This recipe not only guides you through creating a sumptuous meal but also offers a tip to make extra white sauce for future culinary adventures!

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Ingredients:

• 1 1/2 heads broccoli
• 16 ounces rigatoni pasta
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic
• 1/4 cup dry white wine
• 1 cup chicken broth
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/3 cup parmigiano-reggiano cheese

For the White Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Instructions:

Prepare the White Sauce:

1. In a 1 qt saucepan, melt the butter over medium heat.
2. Stir in the flour until blended.
3. Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles.
4. Cook, stirring for 2 minutes longer.
5. Stir in the salt and pepper.
6. Makes 1 cup of sauce. (Tip: Freeze extra sauce in ice cube trays for future use!)

Prepare the Broccoli and Pasta:

1. Trim the stems from the broccoli and cut it into small florets.
2. Fill a large bowl with ice water.
3. In a large saucepan, bring 4 quarts of salted water to a boil.
4. Add the broccoli and boil for 2 minutes, just to bring up the color.
5. Drain the broccoli and transfer it to the bowl of ice water to stop the cooking.
6. Pour off any water remaining in the pot. In the same pot, bring 4 quarts of fresh salted water to a boil.
7. Cook the rigatoni according to the package directions until al dente.
8. Drain the pasta well and toss it with 1 tablespoon olive oil. Set aside.

Prepare the Sauce and Assemble:

1. In a large skillet, heat the remaining oil over medium heat.
2. Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn.
3. Remove from the heat.
4. Add the white wine to the skillet, then stir in the chicken stock.
5. Return the pan to the heat and whisk in the white sauce.
6. Bring the mixture to a boil over medium-high heat, stirring frequently.
7. Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half.
8. Stir in the butter, salt, and pepper.
9. Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through.
10. Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well.
11. Serve with extra Parmigiano-Reggiano alongside.

This Rigatoni Con Broccolo recipe yields a dish bursting with flavor, combining the richness of the white sauce with the freshness of broccoli and the savory notes of Parmigiano-Reggiano cheese. Enjoy this comforting meal in under an hour, perfect for any occasion!