Rigatoni with Broccoli, Crispy Guanciale, and Tomato-Pecorino Sauce

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A Roman-inspired pasta that marries tender broccoli florets with the iconic trio of crispy guanciale, sweet tomato, and sharp pecorino romano. The broccoli soaks up the rendered pork fat and tomato juices, while a splash of starchy pasta water ties everything into a glossy, deeply savory sauce.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 78 gCarbs
• 8 gFiber
• 10 gSugar
• 28 gProtein
• 1180 mgSodium
• 920 mgPotassium
• 280 mgCalcium
• 5 mgIron
• 110 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Broccoli

• 1 large head broccoli (about 1.5 lbs), cut into bite-sized florets
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt

For the Sauce

• 6 oz guanciale, cut into 1/4-inch dice
• 1 medium yellow onion, finely chopped
• 1/3 cup dry white wine
• 2 tbsp tomato paste
• 1 (28 oz) can San Marzano whole tomatoes, hand-crushed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Pasta and Assembly

• 1 lb rigatoni
• 2 tbsp kosher salt, for the pasta water
• 1 cup freshly grated Pecorino Romano, plus more for serving
• 1/4 cup reserved pasta water, as needed
• Freshly ground black pepper, for serving

Directions

1. Bring a large pot of water to a boil, then add 2 tablespoons of salt once it is at a full rolling boil.
2. Heat the olive oil in a large skillet over medium heat; add the sliced garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the broccoli florets and salt, toss to coat, and cook 5 to 7 minutes until the broccoli is tender with lightly crispy edges. Transfer to a plate and set aside.
4. In the same skillet, add the diced guanciale and cook over medium heat until crispy and the fat has rendered, 6 to 8 minutes. Add the onion and cook until softened, about 4 minutes.
5. Pour in the white wine to deglaze, scraping up the brown bits; cook until mostly evaporated, about 2 minutes. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, salt, and pepper. Simmer for 10 minutes to meld the flavors.
6. Cook the rigatoni in the boiling salted water until al dente, about 11 minutes. Reserve 1 cup of pasta water before draining.
7. Add the drained rigatoni to the sauce along with the cooked broccoli and 1/2 cup of the reserved pasta water; toss vigorously over medium heat for about 1 minute to coat evenly.
8. Remove from the heat, add 1 cup of pecorino, and toss again until the cheese melts into a glossy sauce, adding more pasta water a splash at a time if needed.
9. Serve immediately in warm bowls, topped with additional pecorino and a generous grind of black pepper.

Cook’s Notes

• Do not overcook the broccoli; it should stay bright green and retain a slight bite to stand up to the rich sauce.
• Render the guanciale slowly over medium heat to extract maximum flavor from the fat without burning the meat.
• Hand-crushing the whole tomatoes gives a more rustic, varied texture than pre-crushed varieties.
• The starchy pasta water is essential for emulsifying the sauce and giving it that signature silky coating.
• Use authentic Pecorino Romano DOP for the sharp, salty backbone that defines this style of pasta.

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