Categories: Pasta

Ingredients

• Kosher salt
• 1/4 cup olive oil, plus more
• 3 large shallots, chopped
• 5 garlic cloves, finely chopped
• 1/2 tsp crushed red pepper flakes, plus more
• 2 small bunches broccolini, stems cut into 1/2" pieces, florets cut into bite-size pieces
• 12 oz. tubetti
• 1 1/2 oz. Parmesan, finely grated, plus more
• Lemon wedges (for serving)

Directions

1. Bring 6 quarts of water to a boil in a large pot and season with kosher salt, about 1/4 cup.

2. Meanwhile, heat 1/4 cup oil in a large skillet over medium. Add shallots, garlic, and 1/2 tsp red pepper flakes; season with a medium pinch of salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes; remove from heat.

3. Cook broccolini in boiling water 1 minute, then use a slotted spoon to transfer to skillet with shallot mixture. Return water to a boil. Cook pasta, stirring occasionally, until very al dente, 7-9 minutes.

4. Drain, reserving 3/4 cup pasta cooking liquid. Add pasta and cooking liquid to skillet; toss to combine. Cook over medium-high heat, gradually adding 1 1/2 oz. Parmesan and tossing often, until cheese is melted and a thick, glossy sauce forms, about 4 minutes. Squeeze lemon wedges over pasta and drizzle with oil. Top with more Parm and red pepper flakes.

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