Spicy Broccoli & Fusilli Pasta with Mascarpone Cheese & Calabrian Chile Paste
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 10 oz Fresh Fusilli Pasta
- 2 cloves Garlic
- 2 Tbsps Butter
- 2 Tbsps Mascarpone Cheese
- 11/2 tsps Calabrian Chile Paste
- 1 Shallot
- 1/4 cup Grated Parmesan Cheese
- 1/2 lb Broccoli
Directions
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Heat a medium pot of salted water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stems. Roughly chop the florets and remaining stems. Peel and thinly slice the shallot. Peel and roughly chop the garlic.
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In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
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Add the shallot, garlic, and half the butter to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off.
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While the broccoli cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
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To the pan, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; stir in the mascarpone cheese. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Enjoy!