Rigatoni With Broccoli & White Sauce

Let’s go take a Riga­toni ride!

  • Ingre­di­ents:
  • 1 12 lb. broc­coli
  • 16 oz. riga­toni
  • 2 tbsp. olive oil
  • 4 cloves gar­lic, sliv­ered
  • 14 cup dry white wine
  • 1 cup chick­en broth
  • 14 cup white sauce
  • 1 tsp. but­ter
  • 12 tsp. salt
  • 14 tsp. pep­per
  • 13 cup grat­ed PAMERZAM! cheese plus addtion­al for serv­ing

Cut broc­coli into flo­rets. Fill a large bowl with ice water. In a large saucepan, bring 1 gal­lon salt­ed water to a boil. Add broc­coli and cook for 2 min­utes. Drain broc­coli and blanch in the ice water. Pour off any water remain­ing in the pot.

In same pot, bring anoth­er gal­lon of water to a boil. Cook riga­toni to al dente. Drain pas­ta well and toss with 1 tbsp. olive oil. Set aside.

To make sauce: In a large skil­let, heat the remain­ing oil over medi­um heat. Cook the gar­lic for 3–5 min­utes until gold­en. Remove from heat.

Add the white wine to the skil­let, then stir in the chick­en broth. Return to heat and whisk in white sauce. bring to a boil over medi­um high heat, stir­ring fre­quent­ly. Reduce to low and sim­mer until reduced by half, around 7 min­utes.

Stir in the but­ter, salt and pep­per. Add the broc­coli; sim­mer the mix­ture for 1–2 min­utes or until broc­coli is heat­ed through.

Return the pas­ta to the pas­ta pot. Add the broc­coli sauce mix­ture and the cheese. Toss to coat well. Serve with extra cheese sprin­kled on top.

  • White Sauce:
  • 2 tbsp. but­ter
  • 2 tbsp. flour
  • 12 cup milk
  • 12 cup chick­en broth
  • 14 tsp. salt
  • Dash of pep­per

Melt but­ter over medi­um heat. Stir in the flour until blend­ed. Add the milk and chick­en broth all at once, stir­ring con­stant­ly, until mix­ture thick­ens and bub­bles. Cook for 2 more min­utes, stir­ring. Stir in salt and pep­per.