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

Name: Pasta con mortadella e broccoli (Pasta with mortadella and broccoli)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6 Servings
Cuisine: italian
Ingredients: 14 oz mortadella; 1 head broccoli; 14 oz spaghetti; 2 cloves garlic; 2.75 tbsp olive oil; 0.5 oz white wine; 1.66 cups heavy cream; 0.5 stick unsalted butter; 7 oz scamorza cheese; salt; pepper

Based on 17 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

400 g	mortadella
1 head	broccoli
400 g	spaghetti
2 cloves	garlic
40 ml	olive oil
100 ml	white wine
400 ml	heavy cream
70 g	unsalted butter
200 g	scamorza cheese
	salt
	pepper

Metric

Imperial

Utensils

cutting board
knife
pot
colander
frying pan
cooking spoon
box grater

How-To Videos

Nutrition per serving

Cal
980

Protein
31 g

Fat
67 g

Carb
62 g

Step 1/4
- 400 g mortadella
- 1 head broccoli
- 2 cloves garlic
- cutting board
- knife
Dice mortadella. Cut broccoli into small florets and thinly slice garlic.
Step 2/4
- 400 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
- 40 ml olive oil
- 100 ml white wine
- 400 ml heavy cream
- 70 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
- 200 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!