Bucatini With Broccoli And Pecorino Cheese
Without a doubt, a pasta dish would be one of the easiest to prepare when talking about dinner meals. But, of course, you have to know different recipes so that you won’t be serving the same thing over and over to your family members.
Aside from the sauce, you can make use of numerous types of pasta. Have you tried using ‘bucatini’ before? For those of you who are not familiar with this, it is an Italian pasta also known as ‘perciatelli’. It is a thick pasta with a hole running through the center just like spaghetti. It is also made of durum wheat flour, and it is usually utilized for recipes that call for spaghetti pasta.
What’s the Difference Between Spaghetti and Bucatini?
Most of the time, a lot of people have a hard time distinguishing the difference between these two types of pasta. They really look alike. But if you take a closer look, you will notice that bucatini is thicker and it has a hollow center running throughout. Because of this, bucatini sops up sauces a lot better than spaghetti. This also gives it a nicer and more interesting texture.
So what recipe can you make using bucatini? Try Bucatini With Broccoli And Pecorino Cheese. Sounds interesting? Check this out:
In this recipe, bucatini pasta and broccoli are boiled together and finished with a lightly creamy tomato sauce before dusted with pecorino cheese. You’d definitely fall in love with this aromatic pasta dish!
1/2 lb. bucatini pasta
1/2 lb. broccoli (roughly chopped)
2 tablespoons mascarpone cheese (or quark)
2 cloves garlic (peeled, roughly chopped)
2 tablespoons tomato paste
2 tablespoons butter
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1/4 cup grated pecorino cheese
salt and pepper, to taste
- Bring a large pot of salted water to a boil.
- Once the water is boiling, add the pasta and cook for about 5 minutes. Add the broccoli and cook for another 3 to 4 minutes, stirring occasionally. Check to see if the broccoli is tender enough and the pasta is al dente before turning off the heat. Reserve about 1/2 cup of the cooking water and drain the rest. Put the cooked pasta and broccoli back to the pot.
- While cooking the pasta, prepare the sauce. Heat 2 teaspoons of olive oil in a medium pan on medium-high heat. Add the garlic and season with salt and pepper. Cook for about 1 minute or until the garlic is soft.
- Add the tomato paste, Italian seasoning, and crushed red pepper flakes to the pan. Cook and stir frequently for about 2 minutes.
- Add 1/2 cup of water and season with salt and pepper. Cook and stir frequently for another 3 minutes or until thickened. Turn off the heat.
- Add the sauce to the cooked pasta and broccoli, along with butter and mascarpone cheese and half of the reserved cooking water. Cook on medium-high heat for 2 minutes or until pasta is coated. Stir vigorously.
- Turn off the heat and season with salt and pepper.
- Garnish with pecorino cheese and serve.
- For the Italian seasoning, you can use whole dried basil, sage, oregano, thyme, rosemary, or marjoram.
- For the broccoli, cut off and discard about 1/2 inch of the stem.
- If the pasta looks dry at the last step, gradually add the reserved cooking water until the desired consistency is achieved.
One of the most important thing when cooking this dish, or any pasta dish for that matter, is to cook the pasta al dente. It should still be slightly firm to the bite.