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Spicy Broccoli & Fusilli Pasta Fill 1 Created with Sketch.

with Mascarpone Cheese & Calabrian Chile Paste

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For tonight’s quick-cooking pasta, we’re turning to the spirited cooking of southern Italy for inspiration. Calabrian chile paste, a regional favorite, lends its bright, exciting heat to Italian broccoli (a mildly flavored variety with a distinctive appearance) and springy fusilli pasta. We’re balancing its heat with the richness of butter and creamy mascarpone, then topping off each bowl with a sprinkling of parmesan.

fresh
ingredients
Spicy Broccoli & Fusilli Pasta with Mascarpone Cheese & Calabrian Chile Paste
Title
  • 10 oz Fresh Fusilli Pasta
  • 2 cloves Garlic
  • ½ lb Italian Broccoli
  • 2 Tbsps Butter
  • 2 Tbsps Mascarpone Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Shallot
  • ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stems. Roughly chop the florets and remaining stems. Peel and thinly slice the shallot. Peel and roughly chop the garlic.

Start the broccoli:
2 Start the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Finish the broccoli:
3 Finish the broccoli:

Add the shallot, garlic, and half the butter to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off.

Cook the pasta:
4 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

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

To the pan, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; stir in the mascarpone cheese. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stems. Roughly chop the florets and remaining stems. Peel and thinly slice the shallot. Peel and roughly chop the garlic.

2 Start the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Start the broccoli:
Finish the broccoli:
3 Finish the broccoli:

Add the shallot, garlic, and half the butter to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off.

4 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

To the pan, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; stir in the mascarpone cheese. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Enjoy!