Risotto-style Penne Rigate with Broccoli.
Diet dish par excellence, but if desired, it can be enriched for family members who do not want to eat dietetic but prefer a very rich dish.
Well, “only” for them we will make an extra seasoning that we will set aside to add only at the end.
This recipe of ancient rural tradition, I will present to you with traditional cooking and later with Bimby.

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Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow fire, Boiling
Cuisine: Regional Italian
Region: Sicily
Seasonality: Autumn, Winter and Spring

572.87 Kcal

calories per serving

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Energy 572.87 (Kcal)
Carbohydrates 54.36 (g) of which sugars 3.96 (g)
Proteins 25.16 (g)
Fat 30.65 (g) of which saturated 2.54 (g)of which unsaturated 0.66 (g)
Fibers 4.33 (g)
Sodium 2,242.80 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.10 lbs broccoli (florets)
1 clove garlic
1 chili pepper (optional)
9 oz penne rigate
2 tbsps extra virgin olive oil
to taste salt
10.5 oz sausage (optional)
2 tbsps Pecorino Romano cheese (grated)

Tools

Pan
Pot
Colander
Cutting board
Knife

Preparation: Risotto-style Penne Rigate with Broccoli

Traditional cooking method

Wash and cut the broccoli into florets, weigh them after cleaning.
Boil a pot full of water with a pinch of salt.
When it begins to boil, add the broccoli, and cook them for about 10 minutes.
Meanwhile…
For those wanting a diet dish:
put the oil in the pan, with chopped garlic and let it flavor for 1 minute, then turn off.
If you like chili pepper, you can add it in the desired amount to the garlic while it is flavoring.
Second option: for those who want a richer dish..
Remove the casing from the sausage, and fry it in the same pan with garlic oil and chili pepper.
Now that you’ve decided how to season the pasta, add the penne to the same pot where you are cooking the broccoli.
Cook until al dente, then drain everything.
Transfer the pasta and broccoli to the pan where you previously prepared the seasoning, and mix by adding the grated Pecorino Romano.
Here ready are the Risotto-style Penne Rigate with Broccoli, with traditional cooking.
Trim and wash the broccoli, their weight should be measured after cleaning.
Place them inside the basket, and close the lid
Put garlic and chili pepper in the bowl, chop for 10 sec. at speed 5.
Gather with the spatula and add 2 tbsps of extra virgin olive oil.
Flavor for 2 minutes at 212°F reverse speed 1.
Gather the seasoning in a small bowl, and, without washing the bowl, continue with the recipe.
If you want to make the rich recipe with sausage, add this part to the previous step.
Remove the casing from the sausage, and let it flavor with garlic, oil, and chili pepper for 4 minutes reverse at 212°F speed 1.
Then gather the seasoning in a bowl and continue with the recipe.
Put 650 gr (23 oz) of water in the bowl. Place the basket and arrange the broccoli florets inside, cook: 20 min./Varoma/speed 2. Remove the basket with the spatula and transfer the broccoli to a serving bowl along with the seasoning.
Don’t throw away the cooking water because you’ll add half a teaspoon of salt and the pasta.
Cook for the time indicated on the package with the basket instead of the measuring cup at 212°F reverse speed 1.
At the end of cooking, drain any excess water and transfer the pasta to the same dish with the seasoning and broccoli.
Add the Pecorino and mix.
Serve hot, here are the Risotto-style Penne Rigate with Broccoli with preparation for Bimby.