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

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!