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

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Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino Romano cheese.

  • w_1j6tpr on May 25, 2026

    I thought this recipe was easy to make, I did not see a problem with using one pot as other reviewers mentioned. It did not seem to take too much longer with one pot. The sauce tasted fine but was a bit too lemony for me and I used half of the amount of lemon zest than called for. I think just a splash of lemon juice would be enough. I likely will not make this one again. I would rather just have some pesto with broccoli added to the pasta dish.

  • halfchefc on May 20, 2026

    I think this lacks flavor, the lemon juice helps but will definitely add more spices to it next time. Made with two pots to speed up the process, thanks to the comments on here.

  • rachel_a40gn2 on April 07, 2026

    The sauce is delightful. I substituted a few green olives because I didn't have capers on hand. I also used whole wheat pasta because it's what I had. I think next time I would make the pasta and the broccoli in separate pots for time. I get why this recipe does what it does. One pot, one thing to clean, plus the food processor/blender. But it made the recipe take double the time. I'd rather wash one more pan and get dinner for hungry adults and a little on the table faster. Will make again!

  • simone_lu3llo on March 29, 2026

    Loved! Next time, would just make the full box of pasta, possibly add more broccoli. Per hubby’s suggestion, some pan-fried pancetta would be a nice addition.

  • cleo_vimqze on March 18, 2026

    Delicious

  • casey_mu301h on March 10, 2026

    Incredible! Added chicken thighs for some extra protein.

  • anyah_h60oih on January 21, 2026

    Upped the veg and sauce ingredients a good bit for a full box of pasta, used ~28 oz broccoli and the whole box of spinach. Top with a squeeze of lemon!

  • FJT on May 12, 2025

    Quick and easy supper. Loved the capers; next time I'll add more chilli flakes.

  • Shewi128 on May 05, 2023

    My husband cooked this dish, and he said it was more complicated than he expected. However, he said it made him feel great because it turned out so well. The flavors were really bright and fresh. We liked it as is without anything extra. The lemon flavor is a little strong--so my daughter kept saying it was sweet, but really, it was just lemony. I will definitely make this again. After reading other people's comments--ours was not soupy at all. It really did turn out like a broccoli pesto!

  • Feelingsamtastic on April 07, 2023

    The whole family really enjoyed, including the kids. As others noted, I did not end up using much of the reserved pasta water, and decreased the amount of chili flakes

  • et12 on September 24, 2022

    I really like the sauce for this, though would cut down to half the garlic for next time. Excellent recipe and quick to throw together.

  • angrygreycat on February 11, 2022

    this was a winner for us. I cut down the water and increased the red pepper flakes for our family's taste

  • 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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