Broccoli and anchovy sauce from Essentials of Classic Italian Cooking (page 173) by Marcella Hazan

  • pecorino Romano cheese
  • broccoli
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute fusilli or conchiglie pasta for orecchiette pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fusilli or conchiglie pasta for orecchiette pasta.

  • Wende on March 10, 2025

    I was a bit disappointed in this. I used whole wheat pasta and a Romano cheese that I didn't love the taste of, so I think making it with regular pasta and a better Romano cheese is my next step since the recipe seems to be a definite hit with others who have made it. With so few ingredients, two that may not be the best have a higher probability of being make or break than not is I'm willing to give it another go

  • allisonsemele on December 09, 2021

    Like other reviewers I decreased the pasta—not on purpose, but because I misread the recipe! So I used a half pound of pasta for the full amount of sauce and thought the ratio was fine. I used frozen broccoli and thought this was a pretty good pantry meal. I will make it again, especially since it was so quick and easy.

  • Lepa on November 15, 2017

    This was good. I also decreased the pasta to 2/3 of a pound and found the ratio to be perfect. I think this could use some garlic so I will add some next time.

  • clcorbi on January 04, 2017

    We loved this! At Westminstress' suggestion, we decreased the pasta to somewhere around 2/3 pound, and found the ration of broccoli to pasta to be just right. We both enjoyed how the anchovies thoroughly integrated with the sauce, thanks to their being crushed up so thoroughly. The only change I would make next time would be to add a few dashes of red pepper flakes, as I think a little heat would go nicely here. Delicious!

  • westminstr on November 20, 2013

    This was delicious, much more successful than the very similar cauliflower sauce. I used 8 anchovy fillets and all parmigiano. We used the full amount of sauce with about 2/3 pound of pasta, and this was perfect for us. A keeper! Made again in Jan. 2014 with the same alterations, and we loved it again! Right now this is my favorite version of pasta w broccoli. I just love how easy and tasty it is.

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