Ingredients: |
Ingredients: 2 small heads broccoli trimmed into small florets, stems peeled and sliced ¼ inch thick (about 12 cups)
3 TBSP extra-virgin olive oil
Kosher salt
2 oz. pancetta or bacon diced
6 cloves garlic, thinly sliced
1 medium onion, sliced (about 1 cup)
Crushed red pepper flakes
1 lb. penne
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Pecorino Romano
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Directions: |
Directions:1. Heat oven to 450º with a baking sheet on the lower rack.
2. Set a large pot of salted water over high heat. In a large bowl, toss the broccoli with 2 TBSP of the olive oil and season with salt. Place the broccoli on the baking sheet and roast, tossing once. until charred on the edges and just tender, about 13 minutes. *It will cook more in the sauce.)
3. Meanwhile, in a large skillet over medium heat, add the remaining 1 TBSP olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered and the pancetta begins to crisp, about 3 minutes. Add the garlic and onion and cook until golden, about 10 minutes. Season with salt and red pepper flakes. Add 1 cup of hot water, bring to a simmer, then add the roasted broccoli, and continue to simmer.
4. When the pot of water is boiling, add the penne and cook until al dente, about 10 minutes. Remove the pasta with a small strainer and add it directly to the sauce along with the parsley, reserving the pasta water. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry. Remove from heat, sprinkle with cheese, toss, and serve. |
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