A rustic Italian pasta dish featuring handmade ricotta cavatelli with roasted garlic, toasted broccoli, a touch of chile flake, and Pecorino Romano, emulsified with starchy pasta water and olive oil for a creamy, flavorful sauce.
Start by preparing roasted garlic and having garlic oil ready. Chop broccoli florets and stems into small pieces. In a pan, toast off the chopped broccoli with the roasted garlic and garlic oil until slightly browned. Add a little chile flake for good measure. Deglaze the pan with an acidic liquid (like white wine or lemon juice) for a pop of acidity. Add a splash of starchy pasta water to help start the sauce and cook down the broccoli. Meanwhile, cook the handmade ricotta cavatelli according to package directions until al dente. Once the pasta is cooked, add it directly to the pan with the broccoli sauce. Add lots of black pepper and a generous amount of olive oil to emulsify the sauce. Stir in plenty of grated Pecorino Romano cheese. Toss everything together vigorously until the sauce coats the pasta beautifully and becomes creamy. Optionally, sneak in a scosh of colatura (Italian fish sauce) for an extra layer of depth.
