If you’re looking for a quick and delicious dinner idea, you have to try this Fusilli with Broccoli.
The tender fusilli pasta, paired with crisp-tender broccoli, garlic, and a hint of chili, all topped with freshly grated Pecorino Romano cheese, is simply irresistible. It’s easy to prepare and perfect for a weeknight meal.
Let me show you how to make this tasty and satisfying dish!
Fusilli with Broccoli, Garlic and Chili
Course: MainCuisine: ItalianDifficulty: Easy6
servings5
minutes20
minutes535
kcalFusilli with Broccoli, Garlic, and Chili is a flavorful and easy-to-make pasta dish perfect for weeknight dinners.
It combines tender fusilli pasta with crisp-tender broccoli florets, sautéed garlic, and a touch of heat from crumbled dried chili. The dish is finished with freshly grated Pecorino Romano cheese, adding a rich, savory flavor.
It can be customized with different pasta types or additional proteins like chicken or shrimp. Ideal for those looking for a quick, satisfying, and healthy meal.
Ingredients
1 pound fusilli or cavatelli pasta
1 pound broccoli, cut into florets
1 cup freshly grated Pecorino Romano
1/2 cup extra-virgin olive oil
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
Salt
Directions
- Bring a large pot of water to a boil. Add the broccoli florets and cook for about 5 minutes until tender. Use a slotted spoon to transfer the broccoli to a large bowl and set it aside.
- In the same pot, add salt to the boiling water. Cook the fusilli pasta until it is al dente. Drain the pasta, reserving about 2/3 cup of the cooking water.
- In a deep, wide sauté pan, heat the olive oil over medium heat. Add the chopped garlic and cook until golden brown, then add the crumbled chili.
- Add the broccoli to the pan and cook, stirring occasionally, until the broccoli is tender but still slightly crisp, about 10 minutes.
- Add the cooked fusilli and half of the reserved cooking water to the pan. Toss the pasta well with the broccoli mixture until everything is heated through.
- Stir in the freshly grated Pecorino Romano. If needed, add more of the reserved cooking water to achieve your desired consistency.
- Season with salt and hot pepper flakes to taste.
Notes
- Reserve Pasta Water: When draining the fusilli, make sure to reserve about 2/3 cup of the cooking water. This starchy water helps bind the sauce to the pasta and can be used to adjust the consistency of the dish.
- Cooking the Broccoli: To ensure the broccoli remains crisp-tender, avoid overcooking it during the initial boiling stage. Aim for about 5 minutes, so it holds its shape and texture when sautéed.
- Adjusting Spice Level: If you prefer a milder dish, you can reduce the amount of dried chili or omit it entirely. Conversely, if you enjoy more heat, feel free to add extra chili or use a hotter variety.
- Cheese Alternatives: While Pecorino Romano adds a sharp, salty flavor, you can substitute it with Parmesan cheese if preferred or if that's what you have on hand.
- Serving Immediately: For the best texture and flavor, serve the dish immediately after tossing the pasta with the broccoli and cheese. This ensures the pasta is perfectly al dente and the broccoli retains its crunch.
FAQ Fusilli with Broccoli, Garlic and Chili
1. Can I use a different type of pasta?
Yes, you can substitute fusilli with other types of pasta like penne, cavatelli, farfalle, or orecchiette. Just adjust the cooking time as needed.
2. Can I use frozen broccoli?
Yes, you can use frozen broccoli. Thaw it first and adjust the cooking time since it’s usually pre-cooked.
3. How do I prevent the garlic from burning?
Cook the garlic over medium heat and stir frequently. If it starts to brown too quickly, reduce the heat to avoid a bitter taste.
4. What if I don’t like spicy food?
You can omit the dried chili or replace it with a pinch of black pepper for a milder flavor.
5. Can I add protein to this dish?
Absolutely! You can add cooked chicken, shrimp, or even chickpeas for extra protein.
6. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
7. Can I make this dish vegan?
Yes, to make this dish vegan, use a plant-based cheese alternative or nutritional yeast instead of Pecorino Romano.
8. What can I use instead of Pecorino Romano?
Parmesan cheese is a great substitute if you don’t have Pecorino Romano.
9. How do I keep the pasta from getting too dry?
Reserve some pasta cooking water and add it to the dish as needed to keep the pasta moist and help the sauce cling to the fusilli.
10. Is this dish gluten-free?
To make this dish gluten-free, use gluten-free fusilli pasta.
11. Can I prepare any components in advance?
You can chop the garlic and broccoli ahead of time and store them in the refrigerator. Cook the pasta and assemble the dish just before serving for the best texture and flavor.
12. What’s the best way to reheat this dish?
Reheat gently on the stovetop over low heat, adding a splash of water or broth to keep it from drying out. Alternatively, you can microwave it in short intervals, stirring in between.
