penne con broccoli romanesco
for 6
2 heads Romanesco broccoli, tough base stalk trimmed
400 g penne rigate
3 tablespoons olive oil
4 garlic cloves, peeled and finely sliced
3 small dried red chillies, crumbled
1 × 800 g tin peeled plum tomatoes, drained of their juices
Maldon salt and freshly ground black pepper
150 g Pecorino cheese, freshly grated
extra virgin olive oil
Heat the olive oil in a large, thick-bottomed saucepan with a tight-fitting lid. Add the garlic and fry gently until beginning to colour, then add the chilli and the broccoli. Cook just to combine the flavours. Spoon in the tomatoes around the broccoli, season with salt and pepper and cook for a further 5 minutes to allow the tomatoes to evaporate a little. Put on the lid, reduce the heat and slow-steam for 30–35 minutes or until the broccoli is soft and you can break it up into the tomato.
Bring a large saucepan of water to the boil and add plenty of salt. Cook the penne until al dente. Drain and add to the broccoli. Stir to combine the sauce with the pasta and check for seasoning. Add half the Pecorino and a drizzle of extra virgin olive oil. Serve with the remaining Pecorino.