Rigatoni with Roman broccoli sauce from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 171) by Christopher Kimball

  • broccoli
  • capers
  • pecorino Romano cheese
  • lemons
  • dried red pepper flakes
  • rigatoni pasta
  • baby spinach

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 Parmesan cheese for pecorino Romano cheese.

  • mjes on September 09, 2021

    I agree that as cook I had to use common sense on the amount of water to add -- partially because it is so dependent on how well drained the broccoli and pasta are. And I am fond of broccoli stems without pureeing them so I reserved a few whole. This recipe may be addictive if you love broccoli.

  • clkandel on January 20, 2021

    We loved this dish. It comes together quickly and is made in a single pot! Flavors were bright with just a touch of heat. Unlike the other comments, I didn't feel the sauce was soupy - I used the full amount of cooking water in the broccoli / spinach sauce and added enough pasta water to get the consistency I wanted.

  • Lepa on April 21, 2020

    After reading the other reviewers' notes I didn't add all the water but instead added it a tablespoon at a time. For the broccoli pesto I only used a tablespoon or so of water - just enough to loosen the mixture enough to blend. Similarly, I only added about 1/4 cup of water to the pasta and broccoli at the end. We enjoyed this dish (and it wasn't soupy) but it was a bit spicy for my younger son even though I didn't use the full amount of hot pepper flakes. I think the combination of (large cloves of) raw garlic, chili flakes and lemon zest gave it a very spicy flavor that the adults appreciated but kids weren't too keen on. They ate it but I'd make adjustments if I made this again.

  • twoyolks on June 04, 2019

    The sauce was a bit soupy but reduced a bit it thickened up a bit. It really felt like there was an ingredient missing that would make the pasta better but we couldn't figure out what it was missing.

  • VineTomato on December 22, 2018

    On the one hand I love that you can easily eat loads of broccoli, but I'm not sure I loved this dish. It tasted a bit soupy, and I might have preferred it as a soup rather than pasta sauce. Might have been my mood, I will give it another go - just because - broccoli! I replaced the capers with green olives and would do that again.

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