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Spicy Fusilli Pasta & Broccoli Fill 1 Created with Sketch.

with Mascarpone

Customer Favorite
  • Group Created with Sketch.
    15-25 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Our quick-cooking pasta with broccoli gets a kick of heat from Calabrian chile paste, balanced by creamy mascarpone.

Spicy Fusilli Pasta & Broccoli with Mascarpone
  • ½ lb Fresh Fusilli Pasta (Previously Frozen)
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 2 Tbsps Mascarpone Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Shallot
  • ¼ cup Grated Parmesan Cheese

Tips from Home Chefs

About Blue Apron

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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 the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. 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 pieces; 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 sliced shallot, chopped garlic, and half the butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.

4 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water and cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve 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, 1 to 2 minutes, or until the pasta is 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. Season with salt and pepper to taste. Garnish the finished pasta with the parmesan cheese and a drizzle of olive oil. Enjoy!