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Author Notes: A simple recipe inspired by my mom that easily fits my college student budget and can be prepared in a dorm kitchen —Samantha
packet dried linguine or fettuccine (16 0z)
package baby broccoli (about 8 oz)
ounces blue cheese (you can add more or less depending on how cheesy/creamy you like your sauce)
teaspoon dried red chili flakes (add more if you want more spice)
cup white wine (optional)
- chop your onion,mince your garlic cloves, wash and peel your baby broccoli, and prepare an ice bath in a large bowl
- bring pasta water to a boil in a large pot
- quickly blanch your baby broccoli in the boiling pasta water, allowing to cook for only 2-3 minutes
- remove your baby broccoli from the water and submerge them in the ice bath to stop them from cooking further
- in a good sized saucepan heat about 2 tablespoons of olive oil, and swirl to coat the pan
- once the oil has warmed up, place your onions, garlic, and chili flakes in the pan to sweat off, keep the heat around medium
- once the onions and garlic have softened and browned slightly, add white wine to the saucepan, and reduce till the sauce is 3/4th of the original volume (optional), bring heat down and allow sauce to simmer
- at this point your water should be boiling, place your pasta in the boiling water and cook according to the package's instructions
- once your sauce has reduced, crumble in your blue cheese into the saucepan, keeping the heat low
- add your baby broccoli to the sauce pan, toss to coat with sauce
- once the pasta has finished cooking take the pasta directly from the pot in which it was boiling and place into saucepan, DO NOT strain pasta, the water on the individual noodles will thin out the sauce and give it the desired thickness, toss to thoroughly mix ingredients
- if needed add, little by little, pasta water to saucepan until the desired consistency is acheived
- if you want the pasta to be creamier you may add a splash of heavy cream
- plate your pasta, or eat it strait out of the pan, college kid style.