Paccheri Pasta With Pecorino Pepper Sauce With Broccolini Recipes

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PACCHERI PASTA WITH PECORINO-PEPPER SAUCE WITH BROCCOLINI



Paccheri Pasta with Pecorino-Pepper Sauce with Broccolini image

Readers familiar cacio e pepe, a pillar of Roman primi piatti, will note the nod to it here. Since there is no improving on perfect, rather than offering my interpretation, I rolled those flavors into something different. The result is punchy pecorino twirled with pepper, garlic, and bits of broccolini that mingle best with strands of thin pasta, such as tajarin. If ever there was luxury in simplicity, it would be at the bottom of a bowl of this.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

12 ounces paccheri pasta
Kosher salt
8 ounces Pecorino Romano cheese
2 tablespoons butter
1 tablespoon olive oil
1 bunch broccolini (about 8 ounces), cut into 1/2-inch pieces
1 1/3 cups hot, starchy pasta water
1 tablespoon freshly ground black pepper
2 garlic cloves, minced

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
  • Chop the pecorino into 1-inch pieces (if you have a full-size, high-speed blender) or grate it (if you have a regular blender). Place the cheese in the blender.
  • Heat the butter and oil in a large saute pan over medium-high heat. Add the broccolini and cook for 3 minutes, until it just begins to wilt, stirring occasionally.
  • Meanwhile, puree the cheese and the pasta water in the blender until homogeneous. Be sure the lid is on tight, as pureeing hot liquids can be dangerous.
  • Add the pepper and garlic to the broccolini and cook for 1 to 2 minutes, until the aroma of pepper and garlic fills the air.
  • Pour the pecorino-pasta water puree into the broccolini and stir to combine, then immediately toss the mixture well with pasta, making sure every noodle is coated in sauce. Serve immediately.

PASTA WITH PECORINO AND PEPPER



Pasta with Pecorino and Pepper image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

  • Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
  • Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
  • Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

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