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 👌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!
