Pasta con mortadella e broccoli (Pasta with mortadella and broccoli)

Pasta con mortadella e broccoli (Pasta with mortadella and broccoli)

Based on 17 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
133⅓ g
mortadella
head
broccoli
133⅓ g
spaghetti
cloves
garlic
13⅓ ml
olive oil
33⅓ ml
white wine
133⅓ ml
heavy cream
23⅓ g
unsalted butter
66⅔ g
scamorza cheese
salt
pepper
MetricImperial

Utensils

cutting board, knife, pot, colander, frying pan, cooking spoon, box grater

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-prepare-garlic

How to prepare garlic

how-to-blanch

How to blanch

Nutrition per serving

Cal980
Protein31 g
Fat67 g
Carb62 g
  • Step 1/4

    Dice mortadella. Cut broccoli into small florets and thinly slice garlic.
    • 133⅓ g mortadella
    • head broccoli
    • cloves garlic
    • cutting board
    • knife

    Dice mortadella. Cut broccoli into small florets and thinly slice garlic.

  • Step 2/4

    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.
    • 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

    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.
    • 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

    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!
    • 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!

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