Penne With Red Pepper Sauce And Broccoli
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
43
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil1.5 cups
Onion (chopped)2 cloves
Garlic (minced)1 cup
Almond2 tsps
Balsamic Vinegar1 tsp
Salt1 tsp
Cayenne Pepper4 cups
Broccoli Floret450 g
Penne Pasta1 cup
Grated Parmesan CheeseDirections:
1
Heat 2 tablespoons of the olive oil over medium heat in a large skillet
2
Add the onions and saute them for about 5 minutes until they soften; stirring occasionally
3
Lower the heat a bit and add the garlic and red pepper
4
Continue to cook the vegetables, stirring often for 15 minutes
5
In a food processor or blender, chop the almonds fine
6
Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree
7
Add the salt, black pepper, and cayenne
8
Blend briefly to incorporate them
9
Arrange a vegetable steamer over water in a saucepan
10
Bring the water to a boil, and add the broccoli
11
Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like
12
Keep it warm
13
Cook the pasta in a large pot of salted boiling water until it is just tender
14
Drain the pasta, and return it to the pot
15
Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne
16
Heat the contents over medium heat until the pasta is very hot
17
Mix well
18
Add more salt and pepper to taste if necessary
19
Serve the pasta immediately