Romanesco Broccoli Pasta with Pecorino Recipe

If you’ve been searching for an easy yet impressive pasta dish to add to your weeknight lineup, then you’re going to adore this Romanesco Broccoli Pasta with Pecorino Recipe. It brings together the stunning fractal patterns of Romanesco broccoli, the sharp richness of Pecorino cheese, and a hint of heat from chili flakes in one cozy, comforting bowl. I absolutely love how this turns out every time—it’s simple, elegant, and packed with flavor that feels like a warm hug from Italy. Trust me, you’re going to want to keep this recipe on speed dial.

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Ingredients You’ll Need

When you gather your ingredients for this Romanesco Broccoli Pasta with Pecorino Recipe, you’ll notice they’re comfortingly simple, but each plays a crucial role. The Romanesco broccoli steals the show with its visual wow and mild crunch, while Pecorino Romano cheese adds the perfect salty kick. A good quality extra virgin olive oil is a must to bring everything together with richness and aroma.

• Romanesco broccoli: Look for a tight, fresh head with bright green color—it’s like broccoli but way cooler looking and subtly sweeter.
• Extra virgin olive oil (EVOO): Use a fruity or peppery oil to enhance flavor; it’s not just for cooking but also drizzling at the end.
• Garlic clove: Whole, so it infuses without overpowering—if you love garlic, feel free to get a little generous.
• Chili flakes: Just a pinch wakes up the dish with a gentle heat that’s not overpowering.
• Anchovy fillet (optional): Adds a savory depth; I discovered this trick when trying to layer flavors without making it fishy.
• Salt and pepper: Essential for seasoning, especially the freshly cracked black pepper for that finishing bite.
• Maccheroni pasta: Feel free to use rigatoni or mezze maniche if you prefer; sturdy pastas hold the creamy broccoli sauce beautifully.
• Pecorino Romano cheese: Grated fresh is best—its sharp, salty flavor is a match made in heaven with the Romanesco.

Variations

One of the things I love most about this Romanesco Broccoli Pasta with Pecorino Recipe is how easy it is to personalize. Over the years, I’ve tweaked it depending on what I have in my pantry or mood I’m in, and each variation brings something a little special to the table. Feel free to make it your own—you’ll find the base is so flexible that it lends itself well to all kinds of tasty twists.

• Make it vegetarian: Skip the anchovy and boost umami with a splash of soy sauce or a pinch of mushroom powder; I’ve done this for friends who prefer meatless dishes and it’s just as satisfying.
• Spice it up: Add more chili flakes or toss in some sliced fresh chili for a hotter kick—great if you like a little fire in your pasta.
• Add crunch: Toasted pine nuts or walnuts sprinkled on top add delightful texture contrast, a trick I learned from a trip to Rome’s local trattorias.
• Seasonal changes: Swap Romanesco broccoli with broccolini or cauliflower when you want a slightly different but equally delicious experience.

How to Make Romanesco Broccoli Pasta with Pecorino Recipe

Step 1: Prepping and Cooking the Romanesco

Start by breaking your Romanesco broccoli into bite-sized florets and giving them a good rinse under running water to remove any hidden dirt. Bring a large pot of salted water to a boil, then add the florets. Let them cook for about 10 minutes, until they’re tender but not mushy. This step softens them and infuses the pasta water with subtle flavor that you’ll later cook your pasta in, so don’t throw that water out!

Step 2: Infusing the Oil and Preparing the Broccoli

While the broccoli cooks, heat your olive oil in a large sauté pan over medium heat. Toss in the whole garlic clove and chili flakes to flavor the oil gently. If you’re adventurous and like that extra depth, add the anchovy fillet and stir until it melts into the oil—that umami punch is amazing. Next, add the drained broccoli florets and give them a good toss to soak up that fragrant oil. Season lightly with salt and black pepper.

Step 3: Creating Creamy Broccoli Sauce

Using a wooden spoon or fork, gently mash some of the florets in the pan, adding a splash or two of the reserved pasta water. This creates a silky, creamy sauce without any cream—pure magic. Keep the mixture over medium heat, stirring regularly for 5 to 10 minutes until tender and nicely combined. This is the step where the flavors really come alive.

Step 4: Cooking Pasta and Bringing it All Together

Cook your maccheroni pasta (or rigatoni, mezze maniche) al dente right in the same pot with the broccoli water—you’ll get that added flavor and save cleanup time. Once cooked, drain the pasta, reserving some cooking water. Toss the pasta into your sauté pan with the broccoli sauce, mixing well. If it feels a little dry, don’t hesitate to add a splash of pasta water and a drizzle of olive oil to keep it silky. Stir in most of the grated Pecorino cheese until melted and thoroughly combined.

Step 5: Serving and Finishing Touches

Plate your Romanesco Broccoli Pasta with Pecorino, then sprinkle with the remaining cheese and freshly cracked black pepper for that final burst of flavor. I like to add an extra drizzle of olive oil for shine and richness. It’s simple but feels so special—and my family goes crazy for it every time.

How to Serve Romanesco Broccoli Pasta with Pecorino Recipe

Garnishes

I love finishing this pasta with a few simple garnishes. A sprinkle of freshly cracked black pepper adds a touch of heat and freshness. Sometimes, I’ll toss on toasted pine nuts for a little crunch or a handful of chopped fresh parsley for a pop of color and herbaceous brightness. If you enjoy a citrusy note, a light zest of lemon over the top really lifts the whole dish.

Side Dishes

To round out the meal, I love pairing this Romanesco Broccoli Pasta with Pecorino Recipe with a crisp green salad dressed simply with lemon and olive oil. A crusty good bread for mopping up any leftover sauce is a must—think rustic Italian or sourdough. On occasion, I might add roasted cherry tomatoes or sautéed mushrooms on the side for another layer of flavor and texture.

Creative Ways to Present

Whenever I bring this dish to a dinner party, I like to present it in a big rustic bowl, sprinkling the Pecorino and pepper at the table so everyone can add as much as they like. It feels interactive and special. Another fun trick is to serve it in small individual cast iron skillets for that cozy, restaurant-style indulgence. For family dinners, plating it with a few Romanesco florets whole and vibrant on top adds a wow factor that makes the meal feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Romanesco Broccoli Pasta with Pecorino tastes great the next day, especially if you store it properly. I recommend keeping it in an airtight container in the fridge for up to 2 days. Before storing, wait for the pasta to cool completely to avoid sogginess. The broccoli sauce tends to thicken as it chills, but don’t worry—that’s easily fixed when reheating.

Freezing

Freezing this pasta isn’t my first choice because the texture can change, especially with the broccoli, but if you want to freeze it, do so before adding the cheese. Freeze in a sealed container for up to 1 month. When thawing, do it overnight in the fridge for best results and add fresh Pecorino after reheating.

Reheating

When you’re ready to enjoy leftovers, reheat gently on the stovetop with a splash of water or olive oil to revive the sauce’s creaminess. I avoid microwaving if possible, since it can make the pasta dry or the broccoli mushy. Stir often and heat just until warmed through. Then grate some fresh Pecorino on top to brighten things back up.

FAQs

Final Thoughts

When I first tried this Romanesco Broccoli Pasta with Pecorino Recipe, I was blown away by how a few simple ingredients could come together to create something so flavorful and comforting. It’s one of those dishes that feels special enough for guests but easy enough for a cozy weeknight dinner. I love sharing it with friends because it’s a guaranteed crowd-pleaser with minimal effort. Give it a try—you’ll find it quickly becomes a favorite go-to pasta in your kitchen, just like it did in mine!

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