Quick Bucatini with Broccoli & Pecorino Cheese

Quick Bucatini

with Broccoli & Pecorino Cheese

25 MIN
2 Servings
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From the Test Kitchen

In this quick-cooking recipe, we’re boiling pasta and broccoli together in the same pot, then finishing them in an aromatic, lightly creamy tomato sauce. Each bowl is complete with a dusting of pecorino.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Quick Bucatini with Broccoli & Pecorino Cheese
Title
time-saving
tips & techniques
Bucatini Pasta
Italian Seasoning
Pecorino Cheese
How To: Peel Garlic
Broccoli
Tomato Paste
How To: Hold a Chef's Knife
Red Pepper Flakes
Butter
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

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; roughly chop the broccoli. Peel and roughly chop the garlic.

Cook the pasta & broccoli:
2 Cook the pasta & broccoli:

Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped broccoli and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat.

Finish the pasta:
4 Finish the pasta:

To the pot of cooked pasta and broccoli, add the sauce, butter, quark or mascarpone, and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Garnish the finished pasta with the pecorino cheese. Enjoy!

Tips from Home Chefs

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Quick Bucatini

Prepare the ingredients:
1 Prepare the ingredients:

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; roughly chop the broccoli. Peel and roughly chop the garlic.

2 Cook the pasta & broccoli:

Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped broccoli and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

Cook the pasta & broccoli:
Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat.

4 Finish the pasta:

To the pot of cooked pasta and broccoli, add the sauce, butter, quark or mascarpone, and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Finish the pasta:
Serve your dish:
5 Serve your dish:

Garnish the finished pasta with the pecorino cheese. Enjoy!

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