Jillian Eaton
@jillianeat
Saffron and Broccoli Rigatoni
This delightful pasta dish combines rigatoni with sautéed broccoli, anchovies, and a hint of saffron, creating a unique flavor profile. Topped with toasted pine nuts and breadcrumbs, it's a satisfying meal perfect for any occasion.
Details
- Cuisine:italian
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:14
- Views:5
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings4
Ingredients
- 2 tablespoons
- 1 (12 ounce) package
- 3 tablespoons, divided
- 4
- 2 tablespoons
- 1 clove
- 1 head
- 4
- 2 tablespoons
- 1 pinch
- 1/4 cup
- 1 teaspoon
- 2 tablespoons
- 1/2 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Saffron and Broccoli Rigatoni.
Step 1
Start by soaking the raisins in warm water for about 10 minutes to plump them up, then drain and set them aside.
Step 2
In a large pot, bring lightly salted water to a rolling boil.
Step 3
Once boiling, add the rigatoni and cook it for around 12 minutes, stirring occasionally until it’s tender yet still has a nice bite to it.
Step 4
While the pasta is cooking, grab a heavy-bottomed skillet and heat 1 tablespoon of olive oil over medium-high heat.
Step 5
Toss in the anchovies, onions, and garlic, sautéing them for 1 to 2 minutes until they become fragrant.
Step 6
Don’t forget to mash the anchovies a bit to help them dissolve into a flavorful paste.
Step 7
Next, add the broccoli to the skillet and sauté it over medium heat, stirring frequently to avoid any burning.
Step 8
Cook the broccoli for about 10 minutes, breaking up any large florets into bite-sized pieces as they soften.
Step 9
If things start to stick, feel free to add a splash of pasta water to keep everything nice and moist.
Step 10
In a small bowl, mix a ladle of the pasta water with the saffron threads and let them steep until they melt into a beautiful golden hue.
Step 11
Pour this saffron mixture into the skillet with the broccoli, mashing some of the smaller florets to create a creamy sauce.
Step 12
Stir in the pine nuts, raisins, and a pinch of cinnamon for a touch of warmth.
Step 13
Once your pasta is cooked, drain it, but be sure to reserve some of that starchy pasta water.
Step 14
Add the drained rigatoni to the skillet with the broccoli mixture, then sprinkle in 1/4 cup of breadcrumbs and a dash of red pepper flakes, tossing everything together to coat.
Step 15
If the mixture seems a bit dry, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
Step 16
Drizzle the remaining olive oil over the top and sprinkle an extra 2 tablespoons of breadcrumbs for a delightful crunch.
Step 17
Finish it off with a generous sprinkle of freshly ground black pepper.
Step 18
Serve this delicious dish hot, and enjoy the wonderful blend of flavors and textures!.