Penne Pasta & Broccoli Bagna Cauda

Penne pasta is taken to the next level with this Bagna Cauda sauce. Don't worry, you don't really taste the anchovies but they add important flavors to the sauce.

Pasta & broccoli with a Bagna Cauda sauce.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from spicedpeachblog.com

Ingredients

  • 1

    pound penne pasta, cooked in salted water, drained

  • 2

    large broccoli florets, cut into small florets

  • 1

    can anchovies, chopped

  • 3

    cloves garlic, chopped

  • 1/2

    cup olive oil

  • 1/2

    cup butter

  • 3/4

    cup fresh parsley, chopped

  • 1

    teaspoon kosher salt

  • 1

    teaspoon cracked black pepper

  • 1/2

    teaspoon red pepper flakes

  • Parmesan cheese for topping, freshly shaved or grated

Directions

Steam the broccoli florets about ten minutes, until tender. Bagna Cauda sauce: In a large saute pan add olive oil and butter warming through. On very low temperature, stir in garlic and chopped anchovies cooking until anchovies melt into the oil. Add in red pepper flakes then the fresh chopped parsley, stirring after each addition. In a large bowl combine together the penne pasta and broccoli then pour over the Bagna Cauda sauce stirring well to incorporate. Return the pasta dish back into the large saute pan continually stirring and mixing the pasta dish for two to three minutes to heat through and blend flavors together. Stir in the salt and pepper. Top pasta dish with fresh shaved or grated Parmesan cheese.

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