Rigatoni & Broccoli Recipe

Boil water and cook pasta

Bring a large pot (at least 5–6 qt) of water to a rolling boil. Add the kosher salt (about 1 tablespoon) and stir. Add 12 oz rigatoni and cook, stirring occasionally, until the pasta is just shy of al dente (check package timing; if package says 11 minutes, cook ~9–10 minutes).

Add broccoli to the pot

3–4 minutes before the pasta reaches the target (about when 2–3 minutes remain on the pasta timer), add 4 cups trimmed broccoli florets directly to the boiling pasta water and continue to cook until pasta is al dente and broccoli is tender-crisp (broccoli should pierce easily with a fork but still be bright green).

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and broccoli together in a colander. Do not rinse. Set aside.

Warm oil and butter

While pasta cooks, heat a large skillet over medium heat. Add 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Warm until butter melts and foams but does not brown.

Cook garlic and red pepper

Add the finely minced 3 garlic cloves and 1 tsp red pepper flakes to the skillet. Sauté gently for 45–60 seconds, stirring constantly, until fragrant and garlic is softened but not browned (browning will make it bitter). If the garlic begins to brown too quickly, lower heat.

Combine pasta and sauce

Add the drained rigatoni and broccoli to the skillet with the garlic oil. Toss to combine over low–medium heat.

Emulsify with pasta water and cheese

Add 1/2 to 3/4 cup of the reserved pasta cooking water and 3 tbsp grated Pecorino Romano or Parmesan. Toss vigorously for 1–2 minutes so the cheese and starchy water emulsify into a silky sauce that coats the pasta. Add more reserved water as needed to reach a loose, saucy consistency.

Finish with lemon and seasoning

Stir in 1 tsp lemon zest, 1 tbsp lemon juice, and freshly ground black pepper (about 1 tsp). Taste and adjust salt (if needed) and pepper. If you want more richness, stir in the remaining 1 tbsp butter until melted.

Transfer to plates or a serving bowl. Sprinkle extra grated cheese (about 2 tbsp) over individual portions if desired and finish with an extra drizzle of olive oil or a small pinch of red pepper flakes.