Rigatoni with Romanesco Broccoli and Almonds is a first course that, when enriched with guanciale and grated Pecorino Romano, can definitely become a complete dish. The ingredients provide many benefits to our body, especially Romanesco broccoli, as it is not only rich in vitamins C, A, and B, but also in minerals. It is also anticancer, and it can counteract the action of free radicals, but as it is good to remember, it should be eaten in the seasonal period that characterizes it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz rigatoni
- 5.3 oz guanciale
- 1.3 lbs Romanesco broccoli
- 1 clove garlic
- to taste salt and pepper
- to taste extra virgin olive oil
- to taste Pecorino Romano cheese
- 2 tbsps blanched almonds
Tools
- Pot
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients already measured out so that everything is at hand.
Wash the Romanesco broccoli, cut it into pieces, but not too small, because otherwise, it would fall apart too much during cooking, and immerse it in boiling water.
While it cooks, chop both the garlic and the guanciale into pieces and sauté in a non-stick pan with 2 tablespoons of extra virgin olive oil.
Once the broccoli is cooked, pour it into the pan, brown it well, add salt and pepper, and if necessary, more oil.
In the meantime, with a knife, coarsely chop the blanched almonds, not turning them into powder, and place them on a small plate.
Cook the pasta, drain it, and add it to the sauce, tossing it over high heat so that it absorbs the flavor well.
Finally, sprinkle with the chopped almonds, grated Pecorino Romano, and serve your Rigatoni with Romanesco Broccoli and Almonds piping hot.
Tip: Sometimes, when I know I don’t have time, I prepare the sauce even the day before, because it will still need to be reheated with the pasta.
If you like Romanesco broccoli, don’t miss: Mini quiche with Romanesco broccoli
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