Recipe: Rigatoni With Purple Sprouting Broccoli, Chilli, Garlic & Onions

My love for Italian food is endless. I had this at The Eagle in Farringdon last week so have recreated this recipe. These days, its all I fancy eating. If I would ever consider being a vegetarian or at least getting some of my 5 a day, I could eat this everyday!

Takes 15/ 20 mins to prepare

Serves 1

100g rigatoni
3 sprigs of purple sprouting brocolli
1 birdseye chilli
1 or 2 garlic cloves depending on if you’re kissing
1/2 red onion
30g butter
pinch of salt

Bring a pan to the boil and cook pasta according to instructions, usually 10 – 12 mins in salted water.

Meanwhile, dice the garlic, chilli and onion and chop the purple sprouting broccoli into bite sized pieces.

About half way through the pasta cooking time, heat a frying pan with a little olive oil, sweat the onions garlic and chilli, then add the broccoli. When the pasta is ready, drain quickly, retaining some of the water in the pasta tubes and add to the frying pan with butter and season with pinch of salt. Stir for about a minute.

Serve immediately with parmesan and black pepper.

Alternatively, use other shaped pastas such as penne, conchiglie, bucatino or sugar snap peas,garden peas, courgettes…