Broccoli rigoletti recipe - Credit: Archant

This purple sprouting broccoli rigoletti is the perfect Wednesday night dinner

Ingredients (Serves 4)

• 400g dried rigoletti pasta

• 350g purple sprouting broccoli

• 4 tbsp cold pressed rapeseed oil

• 80g anchovy fillets in oil

• 6 garlic cloves, crushed

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• A big pinch of chilli flakes

• A chunk of Old Winchester cheese



1 Fill a very large saucepan with water and add a tablespoon of salt. Cover and set over a high heat.

2 While the pasta water is heating, cut the broccoli into short lengths and set aside, then measure the rapeseed oil, anchovies and their oil, garlic and chilli flakes into a large sauté pan.

3 When the water starts boiling vigorously, add the pasta and cook for 6 minutes. As soon as the pasta goes in, set the sauté pan over a medium heat.

4 Break up the anchovy fillets with a wooden spoon to help them disintegrate into the oil and keep the garlic moving to stop it from colouring too much. After 2 minutes, add the broccoli and sauté for 2 minutes. Add a small ladleful of water from the pasta pan and continue to sauté for another minute or two until both the pasta and broccoli are cooked al dente.

5 Drain the pasta, reserving a little of the water, then add it to the sauté pan and toss to coat in the garlicky oil. If the mixture looks too dry, add a splash of the reserved pasta water and shake the pan to emulsify.

6 Divide the pasta between four warm bowls then use a vegetable peeler to shave over the Old Winchester. Season with black pepper and serve immediately.


Find it in Hampshire

• Rigoletti pasta - Bookham and Harrison available from Farmers’ Markets;

• Purple sprouting broccoli - Sopley Salads, New Forest, 01425 672451;

• Garlic - The Garlic Farm, Isle of Wight, 01983 868732;



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