Pasta con Broccolo

By mangia_g2

Ingredients

• White Sauce:
• 1 1/2 lb broccoli
• 16 oz rigatoni
• 2 TB olive oil
• 4 cloves garlic, slivered
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/4 cup white sauce
• 1 tsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/3 cup grated Parmigiano-Reggiano, plus more for garnish
• 2 TB butter
• 2 TB flour
• 1/2 cup milk
• 1/2 cup chicken stock
• 1/4 tsp salt
• dash pepper

Preparation

Step 1

Cut broccoli into small florets. Quickly boil for 2 minutes then plunge into ice water to stop cooking. Drain.

Bring 4 qts of water to boil. Cook rigatoni until al dente. Drain well and toss with 1 TB olive oil; set aside.

To make wine sauce: In a large skillet, heat the remaining oil over medium heat. Cook garlic for 3-5 minutes until golden brown, being careful not to let it burn. Remove from heat.

Add wine to skillet, then stir in chicken stock. Return to heat and whisk in white sauce. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer for 7 minutes, or until reduced by half.

Stir in butter, salt and pepper. Add broccoli; simmer for 1-2 minutes longer, or until broccoli is heated through.

Return pasta to pot; add broccoli sauce mixture and Parmigiano-Reggiano; toss to coat well. Serve with extra cheese alongside.

To make white sauce:
In 1 qt saucepan, melt butter over medium heat. Stir in flour until blended. Add milk and chicken stock all at once, stirring constantly, until mixture thickens and bubbles. Cook, stirring, for 2 minutes longer. Stir in salt and pepper. Makes 1 cup sauce.

This is enough for 4 batches of pasta con broccolo. Freeze the rest in ice cube trays and then store in freezer bags.