Pasta con mortadella e broccoli (Pasta with mortadella and broccoli)
"An easy, cheesy pasta dish that combines small florets of broccoli with crisped up Italian mortadella and plenty of scamorza—a smoked mozzarella cheese. It's a weeknight meal that's dressed to impress with a garlicky cream sauce."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, pot, colander, frying pan, cooking spoon, box grater
How-To Videos
How to grate cheese
How to prepare garlic
How to blanch
Nutrition per serving
Step 1/4
- 133⅓ g mortadella
- ⅓ head broccoli
- ⅔ cloves garlic
- cutting board
- knife
Dice mortadella. Cut broccoli into small florets and thinly slice garlic.
Step 2/4
- 133⅓ g spaghetti
- pot
- colander
Bring a large pot of salted water to boil and cook rigatoni until al dente. Add broccoli and cook for approx. 3 min. more, then drain completely.
Step 3/4
- 13⅓ ml olive oil
- 33⅓ ml white wine
- 133⅓ ml heavy cream
- 23⅓ g unsalted butter
- salt
- pepper
- frying pan
- cooking spoon
Heat olive oil in a pan, then add mortadella cubes and fry until crispy. Add garlic and sauté for a few minutes. Then add white wine, heavy cream, and butter. Season with salt and pepper, and remove from heat.
Step 4/4
- 66⅔ g scamorza cheese
- box grater
While sauce cools down, grate the cheese. Add drained rigatoni and broccoli to the sauce, stirring to combine. Serve pasta with plenty of grated scamorza, and enjoy!
Enjoy your meal!
