Spicy Broccoli & Fresh Fusilli Pasta with Mascarpone Cheese

Spicy Broccoli & Fresh Fusilli Pasta

with Mascarpone Cheese

Group Created with Sketch. 25 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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This quick-cooking pasta is brimming with bright, satisfying flavors. Calabrian chile paste, a southern Italian favorite, lends its exciting heat to tender broccoli and springy fresh fusilli. We’re balancing it out with a bit of rich mascarpone and butter, then topping off each bowl with a sprinkling of parmesan.

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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; cut the broccoli into small pieces. 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 lightly browned and 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 the broccoli has 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 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 the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and 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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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; cut the broccoli into small pieces. 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 lightly browned and 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 the broccoli has 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 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 the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and 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!