Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Pipe Rigate & Roasted Red Pepper Sauce Fill 1 Created with Sketch.

with Parmesan Broccoli

Quick & Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

The creamy sauce for our pasta gets pops of brightness from sweet roasted piquillo peppers and briny capers. The robust flavors make the perfect pairing for whole grain pipe rigate, whose heartiness and ridged, hollow shape easily holds onto the sauce.

Get Cooking
fresh
ingredients
Pipe Rigate & Roasted Red Pepper Sauce with Parmesan Broccoli
Title
  • 6 oz Whole Grain Pipe Rigate Pasta
  • 2 cloves Garlic
  • ½ lb Broccoli
  • 2 oz Roasted Piquillo Peppers
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Cream
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Capers
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar. Toss to combine. 

Cook the pasta:
2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers

Make the sauce:
4 Make the sauce:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Turn off the heat; add the cream (shaking the bottle before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine and season with salt and pepper to taste. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar. Toss to combine. 

2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

Cook the pasta:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers

4 Make the sauce:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Turn off the heat; add the cream (shaking the bottle before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine and season with salt and pepper to taste. 

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!