Broccoli e peperoncino

FUSILLONI WITH BROCCOLI TWO WAYS (CREAM OF AND PIECES), CHILLI FLAKES, AND GARLIC BREADCRUMBS

Ingredients:

  • fresh fusilloni

  • Broccoli and Peperoncino sauce

  • garlic Breadcrumbs

  • Optional stracciatella

  • Optional Anchovies

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh fusilloni and set a timer for 2 minutes.

Stir them with the fork every so often so they don’t stick!

Step 2:

If you ordered optional anchovies, add them to the hot pan and let them break down slightly before adding the broccoli sauce.

if you didn’t order them, skip this step.

Step 3:

pour the pot of broccoli Sauce into a separate saucepan and warm it up over a medium heat, adding 1-2 SPOONS of the pasta cooking water.

Step 4:

Once the pasta is cooked, add it to the pan and stir to combine. If it looks a little dry, add a spoonful or two of pasta water.

Once it is evenly coated, plate up.

Step 4:

Sprinkle over the garlic breadcrumbs.

Step 5:

If you ordered optional stracciatella, add it now and finish with a drizzle of olive oil and a crack of black pepper.

Enjoy!