Romanesco Broccoli Pasta with Pecorino Recipe

If you’re searching for a pasta dish that’s simple yet stunning, with a vibrant twist on your usual veggies, then this Romanesco Broccoli Pasta with Pecorino Recipe is about to become your new go-to. I absolutely love how the nutty, slightly sweet Romanesco broccoli pairs with the sharp, salty Pecorino cheese—it’s a flavor combo that feels both rustic and elegant. Trust me, once you try this, you’ll want to make it again and again.

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Ingredients You’ll Need

The beauty of this Romanesco Broccoli Pasta with Pecorino Recipe really shines through in using a few fresh, tasty ingredients that balance each other perfectly. When shopping, I like to pick the freshest Romanesco with bright green florets and make sure your Pecorino is freshly grated for maximum flavor.

• Romanesco broccoli: Its unique texture and flavor really make this dish special, so pick a nice medium head with firm florets.
• Extra virgin olive oil: Quality EVOO adds a lovely fruity richness; don’t skimp here.
• Garlic clove: Whole, to infuse flavor gently into the oil without burning it.
• Chili flakes: For that little kick—adjust to your spice preference.
• Anchovy fillet (optional): Adds a surprising depth and umami if you’re a fan; I love including it.
• Salt and pepper: To taste, but don’t forget salt for boiling pasta water—it seasons the whole dish.
• Maccheroni pasta (or rigatoni, mezze maniche): Choose tubular pasta that holds the sauce beautifully.
• Pecorino Romano (or Parmigiano Reggiano): Freshly grated, this cheese brings the perfect salty tang to finish the dish.

Variations

I’m all about making recipes your own, and this Romanesco Broccoli Pasta with Pecorino Recipe is super flexible. Sometimes I swap the Pecorino for Parmigiano or even sprinkle some toasted pine nuts for a lovely crunch. Don’t hesitate to tweak it to your liking—that’s part of the fun!

• Add protein: I’ve tossed in some pan-fried anchovies or crispy pancetta to amp up the savory profile.
• Make it vegan: Skip the Pecorino and anchovy, then finish with a drizzle of good olive oil and fresh herbs like basil or parsley.
• Change the pasta: I’ve tried fusilli and even spaghetti, though tubular pasta holds the sauce best.
• Spice it up: Increase chili flakes gradually for a bolder heat—my family loves it with a little extra kick.

How to Make Romanesco Broccoli Pasta with Pecorino Recipe

Step 1: Prep and blanch the Romanesco broccoli

Start by giving your Romanesco broccoli a good rinse, then break it into bite-sized florets. I find that washing them under running water helps remove any grit tucked inside. Bring a large pot of salted water to a boil and drop the florets in. Blanch them for about 10 minutes, or until just tender—don’t overcook! A fork should slide in easily but the florets should still hold their shape. When done, scoop them out and place in a bowl, reserving the cooking water for your pasta. This water is packed with flavor from the broccoli, so keep it handy!

Step 2: Infuse olive oil with garlic, chili, and anchovy

Next, heat your extra virgin olive oil in a large sauté pan over medium heat. Toss in the whole garlic clove and chili flakes, letting the aromatics gently infuse the oil. If you’re using anchovy fillets, add them now and let them melt slowly into the oil—this little trick packs amazing umami without a fishy taste. Keep an eye so the garlic turns golden but doesn’t burn, which can cause bitterness.

Step 3: Sauté the broccoli and create a creamy sauce

Add the blanched Romanesco florets to the infused oil, tossing gently to coat them well. Season with a pinch of salt and freshly cracked pepper. Now, here’s a trick I discovered: use a wooden spoon or fork to gently mash some of the florets right in the pan, then add a splash of the reserved boiling water to loosen everything up into a silky, creamy sauce. I usually cook this mixture for about 5 to 10 minutes, stirring often. This step helps the flavors meld together beautifully and creates that lovely sauce that clings to the pasta.

Step 4: Cook pasta and marry with the broccoli sauce

Cook your maccheroni (or chosen pasta) in the water you’ve been saving—that water is salted and packed with broccoli goodness. Cook the pasta al dente so it maintains a little bite and texture. Before draining, scoop out a cup or two of pasta water—this comes in handy to adjust your sauce’s consistency. Toss the cooked pasta straight into the broccoli sauté pan and stir well to combine. If it feels dry, splash in a bit of pasta water and drizzle more EVOO if you like for richness. Finally, add the grated Pecorino Romano cheese (reserve some for garnish) and mix until everything melds into one gorgeous, cheesy dish.

Step 5: Plate and garnish

Serve immediately, finishing each plate with a sprinkle of the reserved Pecorino and freshly cracked black pepper. I love how the cheese melts against the warm pasta, adding a tasty contrast to the roasted flavors of the broccoli. It’s simple but irresistibly delicious.

How to Serve Romanesco Broccoli Pasta with Pecorino Recipe

Garnishes

I usually keep it simple and classic by garnishing with extra grated Pecorino Romano and a few twists of freshly cracked black pepper—adds just the right finishing touch. Sometimes, if I’m feeling adventurous, I sprinkle chopped fresh parsley or a little lemon zest to brighten things up. Both work beautifully and add freshness.

Side Dishes

This pasta really shines as a main on its own, but I like pairing it with a crisp green salad dressed simply with lemon and olive oil. A light garlic bread or crostini also works great to soak up the delicious sauce. For a heartier meal, roasted chicken or grilled fish on the side complement the dish nicely.

Creative Ways to Present

For special occasions, I’ve plated this pasta in individual shallow bowls, topped with microgreens and a drizzle of high-quality truffle oil—that instantly elevates it! Another trick is to serve it alongside a cheese board featuring Pecorino and other Italian cheeses, which creates a wonderful spread for friends and family to enjoy.

Make Ahead and Storage

Storing Leftovers

Leftovers? I store them in an airtight container in the fridge and try to eat within 2 days. The flavors deepen overnight, but the pasta can absorb sauce and dry a bit—avoid overcooking initially for best hold.

Freezing

I wouldn’t recommend freezing this particular Romanesco Broccoli Pasta with Pecorino Recipe as the broccoli texture and cheese sauce don’t always hold up well after thawing. Fresh is truly best here.

Reheating

To reheat, I gently warm it on the stove over low heat with a splash of water or olive oil, stirring constantly to revive the saucy texture and prevent sticking. The microwave works too but can dry it out quickly, so go easy and stir halfway through.

FAQs

Final Thoughts

I still remember the first time I made this Romanesco Broccoli Pasta with Pecorino Recipe—it felt like a little culinary adventure, transforming humble ingredients into something truly special. It’s the kind of dish that feels cozy yet refined, perfect for family dinners or casual get-togethers. I hope you enjoy making it as much as I do because it’s honestly one of those recipes that never fails to impress and satisfy. Give it a try, and soon you might find it becoming your own kitchen classic.

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