Ingredients

The following ingredients have 4 Servings
  • 12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 3 tablespoons olive oil
  • 1 fat shallot, diced
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes ( Aleppo or Urfa biber is nice here)
  • generous pinch salt and pepper, more to taste
  • 1 teaspoon miso paste (or sub anchovy paste)
  • 2 cups veggie broth or chicken broth
  • 1-2 teaspoons lemon zest
  • 1/4- 1/2 cup fresh grated pecorino cheese ( please see notes) or fresh parmesan
  • Optional Garnish:  pecorino cheese,  lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, truffle oil or kalamata olives– all optional.

Instruction

  • Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
  • Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.
  • In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.
  • Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to melt down into a “sauce ” .
  • Stir in 1/4 cup grated pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes. 
  • At this point, if you like a smoother sauce, feel free to use an immersion blender right in the pan. I did not use one for these photos- but it is an option. Taste and adjust salt and pepper to taste- you want it on the slightly salty side.
  • Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.”   Taste once more for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in more pecorino if you like. 
  • Divide among pasta bowls and top with any of the garnishes you like!