Pasta Twists With Spicy Broccoli Sauce Recipe
Ingredients
3 cloves garlic
1 medium red onion
2 medium stalks broccoli
1 large red bell pepper
3/4 pound pasta twists
2 tablespoons olive or other vegetable oil
3/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor, finely chop the garlic. Add the onion and coarsely chop. Remove to a plate and set aside.
3 Separate the broccoli tops from the stems. Cut the stems and tops into bite-size pieces. In the food processor, coarsely chop the bell pepper.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, in a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic-onion mixture and stir-fry until browned, about 5 minutes.
6 Add the remaining 1 tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, red pepper flakes and black pepper. Stir-fry until the vegetables are crisp-tender, about 5 minutes.
7 Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.
8 Drain the pasta and toss with the vegetables and sauce.
2 Meanwhile, in a food processor, finely chop the garlic. Add the onion and coarsely chop. Remove to a plate and set aside.
3 Separate the broccoli tops from the stems. Cut the stems and tops into bite-size pieces. In the food processor, coarsely chop the bell pepper.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, in a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic-onion mixture and stir-fry until browned, about 5 minutes.
6 Add the remaining 1 tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, red pepper flakes and black pepper. Stir-fry until the vegetables are crisp-tender, about 5 minutes.
7 Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.
8 Drain the pasta and toss with the vegetables and sauce.
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