Ingredients

3 Tablespoons Olive Oil

¼ teaspoon Red Pepper Flakes

4 cloves of Garlic, thickly sliced

5 - 6 ounces Prosciutto di Parma, roughly chopped

1 ½ pounds Broccoli, thick stalks removed, cut into bite-sized florets

¼ teaspoon freshly ground Pepper

¼ teaspoon Salt

1 ¾ cup of chicken stock

¾ cups grated Pecorino Romano cheese

1 pound Pasta, fusilli or penne rigate

1 Tablespoon salt (for water to cook broccoli and pasta)

Related Recipes

Chicken Stock

Pasta with Broccoli

Pasta con il Sugo di Broccoli

Serves 6

Printable Version

Bring a large pot of salted water to boil.

Add broccoli florets and blanche for one to two minutes (until very al dente). Remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain very well. (Keep the same water boiling).

In a large, deep sauté pan heat the olive oil over medium high heat.

Add the red pepper flakes and the garlic. Sauté for one minute.

Add the Prosciutto and the Broccoli florets. Do not toss. Allow the florets to sit on the heat for a few minutes then gently turn to allow the other side to sit directly on the hot surface. About 3-4 minutes per side

Season with salt and pepper.

Deglaze the pan with thestock. Bring to a boil, lower heat and simmer for 10 to 15 minutes.

While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, about 3 minutes. Add the cheese. Toss gently. The pasta is ready to be served.

Chef’s tip

A more traditional way of making this recipe is to use the starch- rich water in which the pasta is boiling and instead of the chicken stock to make the sauce.