This is a ‘copy’ of a recipe by Rachel Roddy in the Guardian that I’ve been meaning to make for a while. It’s really simple and delicious.
The broccoli is cooked twice ‘ripassati’. For two large portions start by boiling about 500g of broccoli in well salted water. I used baby broccoli and added the chopped stems to the pan a couple of minutes before the heads and cooked for another 5 minutes. Meanwhile I heated about 4 tbsp. of olive oil in a heavy pan and started to fry a couple of cloves of garlic. I then used a slotted spoon and transferred the cooked broccoli into the pan with some of the cooking water and added about a tsp. of peperoncino seasoning, herbs and chilli, you can just add 1/2 tsp of dried chill flakes. I stirred this around and then covered it and let it continue to cook. . I brought the water I’d cooked the broccoli in back to the boil and added about 250g of rigatoni pasta. I cooked the pasta and kept the broccoli cooking stirring occasionally and adding a couple of tbsp. of pasta water if necessary. The broccoli needs to cook down until it’s really soft. Once the pasta was cooked I drained it and added it to the broccoli and mixed everything together well and added 100g cottage cheese, you could use ricotta, I then served the pasta with some parmesan cheese and a sprinkling of the peperoncino chills and herbs.