u003cstrongu003eCavatelli with Broccoli Romano in Creamy Parmigiano Sauceu003c/strongu003e

Ingredients

• 227 g (8 oz)cavatelli
• 1onion, chopped
• 3 clovesgarlic, thinly sliced
• 60 ml (¼ cup)extra-virgin olive oil
• to tastecoarse salt and freshly ground black pepper
• 1 head, about 340 g (12 oz)broccoli Romano, divided into florets
• 240 ml (1 cup)double cream
• 30 ml (2 tablespoons)fresh lemon juice
• 180 ml (¾ cup)grated Pecorino Romano

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the cavatelli until al dente, 9 to 10 minutes.

2. 2

   Reserve cooking water

   Scoop out and set aside 120 ml (½ cup) of the pasta water, then drain the pasta.

3. 3

   Soften the aromatics

   Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Sauté the onion and garlic for 3 to 4 minutes, until the onion is soft and translucent.

4. 4

   Steam the broccoli

   Steam the broccoli Romano for 4 to 5 minutes, until a fork can pierce it but meets a little resistance.

5. 5

   Set florets aside

   Take a handful of florets and reserve them to garnish the finished plates.

6. 6

   Blend the vegetables

   Put the remaining florets in a food processor with the sautéed onion and garlic.

7. 7

   Add cream and lemon

   Pour in the cream and fresh lemon juice.

8. 8

   Puree the sauce

   Blend until smooth, adding as much of the reserved pasta water as needed to make a thick, creamy sauce.

9. 9

   Combine pasta and sauce

   Scrape the sauce back into the frying pan, add the drained pasta and toss to coat.

10. 10

    Heat through

    Warm over medium heat, tossing, until the pasta and sauce are hot.

11. 11

    Divide into portions

    Share the pasta between bowls or plates.

12. 12

    Finish and serve

    Top with the reserved florets and a generous sprinkling of Pecorino Romano.

What is cavatelli with broccoli Romano?

Cavatelli are small, ridged pasta shapes associated with southern Italy; their curves and folds hold sauce well. This version turns tender broccoli Romano into a creamy pasta sauce rather than leaving all the vegetables in whole pieces.

The method pairs the broccoli with onion, garlic, cream and lemon, then finishes the dish with Pecorino Romano. Blending most of the florets makes a smooth coating, while a few reserved for the top give the bowls contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 31g protein, 85g carbs, 64g fat.

Most of the carbohydrates come from the cavatelli, while the olive oil and cream provide much of the fat. The pasta and Pecorino contribute protein, with a smaller amount from the broccoli; a simple green salad alongside adds freshness and extra vegetables.

Choosing the ingredients

Broccoli Romano: Use a head around 340 g and cut it into florets of similar size so they steam evenly. The recipe reserves some intact for garnish and blends the rest.

Pecorino Romano: This is the finishing cheese specified in the ingredient list. Grate it finely so it is easy to scatter over the pasta.

Getting the sauce right

Pasta water: Save 120 ml before draining, as the recipe directs. Add it to the puree a little at a time; stop once the sauce is thick and creamy rather than loose.

Blending: Let the cooked onion, garlic and broccoli become fully smooth in the processor. Scrape the sauce back into the pan before adding the pasta so it can coat the cavatelli evenly.

Timing the cooking

Pasta: Start checking the cavatelli at 9 minutes and use the packet guidance if it differs; the stated target is al dente at 9 to 10 minutes. Drain it promptly once it reaches that texture.

Broccoli: Steam for 4 to 5 minutes, checking that a fork goes in with slight resistance. Softer florets are easier to puree, but avoid cooking them until they collapse.

Texture and finish

Cavatelli: Toss the pasta in the sauce while it is still hot, then warm everything over medium heat until hot throughout. Keep tossing so the sauce clings to the pasta rather than settling in the pan.

Garnish: Add the reserved florets and Pecorino just before serving. This keeps the garnish visible and gives each portion a fresh finish.

What to serve alongside

A crisp green salad with a simple lemon dressing makes a fresh counterpoint to the creamy pasta. Serve it alongside rather than mixing extra ingredients into the sauce.

If you want bread, offer a small amount for the sauce left in the bowl. The pasta is already a substantial main course for two.

Recipe notes & tips

• Salt the pasta water before adding the cavatelli.
• Cut the broccoli florets to a similar size so they steam at the same rate.
• Reserve the pasta water before draining; it is difficult to replace once discarded.
• Add pasta water gradually while blending to control the sauce thickness.
• Keep the reserved florets separate until plating for a clear garnish.
• Grate the Pecorino shortly before serving for an even sprinkling.

Variations

• Add chilli: Stir a pinch of chilli flakes into the onion and garlic as they sauté.
• Use another pasta shape: Choose a short shape with ridges or curves to catch the sauce.
• Add herbs: Scatter chopped parsley over the finished bowls for a fresh note.
• Make it meatier: Serve with slices of cooked Italian sausage alongside the pasta.
• Use a different hard cheese: Finish with finely grated Parmesan if Pecorino Romano is unavailable.

Common mistakes to avoid

• Overcooking the broccoli: It can turn watery and lose its shape; steam until a fork meets slight resistance.
• Forgetting the pasta water: Reserve 120 ml before draining so you can adjust the sauce.
• Adding all the pasta water at once: The puree may become thin; blend in small amounts until creamy.
• Leaving the pasta unattended: Cavatelli can pass from al dente to soft quickly; check it from 9 minutes.
• Skipping the final toss: Toss the pasta in the pan so the sauce coats it rather than pooling beneath it.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan over low heat, adding a small splash of water if the sauce has thickened; stir until hot throughout.

Frequently asked questions