Cavatelli with Cheesy Broccoli Sauce
Cavatelli with Cheesy Broccoli Sauce. Super saucy extra cheesy this broccoli pasta dish has always been one of our favorites. It’s simple but so good. We like to top it with roasted broccoli and fresh basil leaves and of course extra cheese !!
This cheesy saucy broccoli pasta has been a staple pasta dish in our house since forever. It’s one of those classic Italian pastas we just never get tired of. It’s become a comfort food that is simple but cozy and nostalgic. We have slightly evolved the dish over the years, adding roasted broccoli to the top and often times basil in the summer months. But the sauce recipe has always been the simple delicious cheesy goodness that it is.
This recipe cooks the broccoli until it is nice and soft so that it can be mashed down into a saucy almost soup like form. That was why we started adding the roasted broccoli since there really aren’t any broccoli chunks in the sauce. Although the sauce alone is just delicious. And of course it’s cheesy and a little spicy with red pepper flakes in every bite. This will always be one of our go to recipes for pasta.
This weekend we are getting the remanence of the hurricane and the weather is looking pretty awful. Rain pretty much everyday for the foreseeable future. This will be the first weekend since before Memorial Day that I haven’t spent at the beach. I am quite sad about that, but I am trying to get into the fall vibes. We are making some fall recipes this weekend as well as some fall cocktails like apple cider sangria. So stay tuned for our dreary weather fall weekend !!
Ingredients
3 - 4 fresh broccoli crowns
olive oil for drizzling on broccoli, plus 4 tablespoons
salt and pepper
red pepper flakes
1 minced garlic clove
3 - 4 cups vegetable broth
1/2 cup parmesan cheese
fresh basil leaves for topping
lemon zest for topping
1 pound pasta
Directions
Cut broccoli into florets and drizzle with olive oil, salt, and pepper. Bake in a 400 degree oven on a baking sheet lined with parchment paper for about 15 minutes until starting to brown.
Meanwhile in a large skillet heat the remaining olive oil with the garlic and red pepper flakes. When the garlic sizzles add the cooked broccoli. Mix it with the olive oil and start adding broth a little at a time. Break down the florets in the broth until it becomes like a smooth sauce. Continue to cook for about 15 minutes adding broth as needed, continuing to break down the broccoli.
Cook the pasta and and drain, reserving some pasta water. Add the pasta to the skillet. Add the cheese. Add water if needed and adjust seasonings. Serve topped with fresh basil and lemon zest.
