Romanesco Broccoli Pasta with Pecorino Recipe

If you’re looking for a pasta dish that’s both stunning and seriously satisfying, you’ve got to try this Romanesco Broccoli Pasta with Pecorino Recipe. I absolutely love how this dish turns out—creamy, flavorful, and packed with the unique, nutty taste of Romanesco broccoli. When I first tried this recipe, I was blown away by how simple ingredients come together to create something that feels special but doesn’t take hours in the kitchen. Stick around, because I’m sharing everything you need to know to nail this delicious Romanesco Broccoli Pasta with Pecorino Recipe!

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Ingredients You’ll Need

To get the best out of this Romanesco Broccoli Pasta with Pecorino Recipe, I pay close attention to ingredient quality. The fresh Romanesco broccoli is the star here, and pairing it with good extra virgin olive oil and sharp Pecorino cheese makes all the difference. You’ll find that these simple ingredients blend to create a rich, comforting dish.

• Romanesco broccoli: Look for a fresh, vibrant head that’s firm to the touch and bright green; this gives you the best texture and flavor.
• Extra virgin olive oil (evo): Go for a fruity, peppery variety if you can; it really elevates the dish.
• Garlic clove: One whole clove is plenty—it gently flavors the oil without overpowering.
• Chili flakes: A pinch adds just the right warmth; adjust to your heat preference.
• Anchovy fillet in oil (optional): Adds umami depth; if you’re not a fan, you can skip it or substitute with a splash of soy sauce for a similar effect.
• Salt and pepper: Essential for seasoning; I always taste as I go to keep it balanced.
• Maccheroni pasta (or rigatoni, or mezze maniche): Tubular pasta holds onto the sauce nicely; choose one you love.
• Grated Pecorino Romano or Parmigiano Reggiano: Pecorino gives a stronger, saltier flavor perfect for this dish, but Parmigiano works well too.

Variations

I love tweaking this Romanesco Broccoli Pasta with Pecorino Recipe based on what I have on hand or my mood—feel free to customize to your taste! It’s a flexible foundation that responds well to different additions or swaps.

• Additions like toasted pine nuts or walnuts: I tried this once when I needed extra texture, and it gave an amazing nutty crunch.
• Swap anchovies for capers: If you’re wary of anchovies, capers add a nice salty tang that complements the broccoli and cheese.
• Use gluten-free pasta: It works great here, so no one misses out—just cook according to the package instructions.
• Seasonal variations: In winter, I sometimes add sautéed mushrooms for earthiness or swap Pecorino with smoked cheese for a smoky twist.

How to Make Romanesco Broccoli Pasta with Pecorino Recipe

Step 1: Prep and Cook the Romanesco Broccoli

Start by cleaning your Romanesco broccoli—breaking it into bite-sized florets and washing them thoroughly. This helps get rid of any grit hiding between the curlicue spirals (it’s a unique shape, so make sure you’re thorough!). Bring a large pot of salted water to a boil, then add the florets. Boil them for about 10 minutes until they’re tender but still hold their beautiful shape. I like to scoop them out with a slotted spoon and set them aside, saving the cooking water for your pasta—that way, you’re not losing any of that flavor.

Step 2: Infuse the Oil and Build Flavor

While your Romanesco is cooking, heat up a good-quality extra virgin olive oil in a large sautée pan over medium heat. Toss in the whole garlic clove and chili flakes to gently infuse the oil. If you’re going for that umami punch, add the anchovy fillet now and stir until it dissolves into the oil. This step is key—slow heat keeps the garlic from burning and lets the flavors meld beautifully. Once the oil smells fragrant and ready, add the cooked broccoli florets and toss them well so they soak up that garlicky, spicy goodness.

Step 3: Create the Creamy Broccoli Sauce

This is my favorite part—taking some of those tender Romanesco florets and mashing them with a wooden spoon or fork right in the pan, adding a bit of the hot broccoli water to loosen things up. This creates a naturally creamy sauce without any cream! Keep cooking and stirring for 5-10 minutes until the mixture looks soft and saucy. Season with salt and pepper, but be careful: Pecorino is salty, so don’t overdo the salt here.

Step 4: Cook the Pasta and Bring It All Together

Drop your maccheroni pasta into the same pot of boiling broccoli water (which now carries all those gentle Romanesco flavors). Cook until al dente—usually a minute or two less than the package suggests. Drain the pasta, reserving some pasta water. Toss the pasta into the broccoli sauce pan, stirring well to coat every piece. If it looks a bit dry, add a splash of reserved pasta water and a drizzle of extra virgin olive oil for silky smoothness. Finally, stir in most of the grated Pecorino, saving some for garnish.

Step 5: Plate and Enjoy!

Serve your pasta hot, with a generous sprinkle of Pecorino on top and a few cracks of fresh black pepper. I love sitting down with a big plate of this and feeling like I’m right in a Roman trattoria. It’s simple but so delicious and satisfying.

How to Serve Romanesco Broccoli Pasta with Pecorino Recipe

Garnishes

I usually garnish this pasta with a little extra grated Pecorino and freshly cracked black pepper—it adds a nice sharp, salty pop and a touch of texture. Sometimes I throw on a scattering of chopped fresh flat-leaf parsley or a few basil leaves to brighten the flavors and add color.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed lightly with lemon and olive oil to cut through the richness. If I want a heartier meal, I’ll serve it alongside roasted chicken or grilled veggies—both bring complementary flavors without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to plate this pasta in shallow bowls, drizzle a little more evo oil in a spiral pattern on top, and add a thin crisp of baked Parmesan cheese on the side for an elegant touch. It’s such a crowd-pleaser when served with rustic Italian bread and a glass of white wine!

Make Ahead and Storage

Storing Leftovers

I store any leftover Romanesco Broccoli Pasta with Pecorino in an airtight container in the fridge for up to two days. Because it’s best fresh, I usually don’t make too much, but if you do have leftovers, they still taste great reheated.

Freezing

I haven’t had the best luck freezing this pasta because the broccoli texture softens a bit too much. If you want to freeze it, try freezing the broccoli sauce and pasta separately to preserve texture better, but I recommend enjoying it fresh whenever possible.

Reheating

The best way to reheat leftovers is gently on the stovetop in a skillet with a splash of water or olive oil to bring back creaminess and prevent drying out. I avoid microwaving because it can make the pasta rubbery and broccoli limp.

FAQs

Final Thoughts

This Romanesco Broccoli Pasta with Pecorino Recipe is one of those gems I keep coming back to whenever I want something comforting without being heavy or complicated. It’s incredibly satisfying, surprisingly quick, and feels like a little Italian vacation on a plate. I really hope you give it a try—you’ll find it’s a perfect way to showcase Romanesco broccoli and make a simple meal feel special. Enjoy, and don’t forget to share it with your friends!

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