One of the most delicious, warm dishes of the winter is pasta with Romanesco broccoli. You can blanch it with pasta and then sauté it with garlic and oil and it is already a fabulous dish, full of aromas and flavor. But as the tradition of southern Italian cuisine teaches, just adding one or two anchovies in oil to melt in oil with garlic and pasta with Romanesco broccoli becomes a masterpiece.
But in this regard, some say that anchovies do not go into this sauce for pasta, but sausage, especially if you have well-peppered and even slightly spicy sausages available.
But who are we to tell you how to eat pasta with Romanesco broccoli, Moses? We will provide you with both variants, because we don’t want to give anyone a turn and because both are delicious dishes!
Going further we can move the question on the consistency of Romanesco broccoli sauce with anchovy or sausage and think of pesto. It is a great idea, especially if you crumble and then sauté the sausage. The pesto will make the pasta creamy and the sausage will add an irresistible touch. You can choose the pasta format you prefer, but the Apulian orecchiette is the top!
Ingredients for making pasta with Romanesco broccoli with garlic and anchovies-sausage
- 550 grams of pasta, preferably orecchiette
- 3 cloves of garlic
- 2 anchovies in oil or 150 grams of sausage
- 450 grams of Romanesco broccoli
- 7 grams of salt and 6 grams of pepper
- 35 grams of extra virgin olive oil
- 50 grams of Parmigiano Reggiano
How to make pasta with Romanesco broccoli with garlic and anchovies-sausage
In a very large pan, put 8 tablespoons of oil and the minced or thinly sliced garlic. After 2 minutes, add the anchovies and melt with a wooden spoon. Keep the heat very low and work slowly.
And here we immediately divide the recipe. If you prefer to make a Romanesco broccoli and sausage pesto, do not add the anchovies, otherwise, it becomes too salty. Just cook it in a pan with a glass of water and then blend it with a drizzle of additional oil.
Mash the sausage and then brown it in a smaller pan and crumble with a fork.
Add the Romanesco broccoli, the sausage, stir and then use the pesto to season the pasta.
If, on the other hand, you are a purist, no sausage. Turn off the stove and cut the broccoli into not too small bites.
Put the water to boil, add salt and then throw the pasta and broccoli into the boiling water. Cook for 15 minutes, depending on the pasta, but watch out, and then drain and toss in the pan with the garlic and anchovy.
Drain pasta, add a drizzle of oil and season with salted ricotta or pecorino or Parmigiano Reggiano.
If, on the other hand, you want pasta with Romanesco broccoli pesto, cook the pasta and then sauté it in a pan with the pesto made previously.
The recipe is very simple and fast, not to mention that you need only 3-4 ingredients. Keep this in mind when you are in the mood for a super yummy comfort food dish or 15 guests arrive at home suddenly and you don’t know what to offer for dinner.
Which wine to pair with pasta with Romanesco broccoli with garlic and anchovies or sausage?
We choose a savory and full-bodied white like the Fiano di Avellino from the Nardone winery.
If you have opted for Romanesco broccoli pesto with sausage, dare also with a spicy and hot red wine such as Merlot from the Di Lenardo winery. If you want a more delicate and fresh red, uncork a great wine like the Ligurian Rossese di Dolceacqua.
If you want to combine a cocktail, Moscow Mule.
If you are in the mood for beer, the Hercules from the Great Divide brewery is a very thick double IPA that will enhance the green notes of Romanesco broccoli pesto.