Aired December 12, 2012
About 1/3 pound pancetta or guanciale, cut into small dice
2 medium onions, finely chopped
4 large cloves garlic, chopped or thinly sliced
2 tablespoons tomato paste
1/2 cup dry vermouth or white wine
1 28- to 32-ounce can San Marzano tomatoes
A few leaves of basil, torn
1 pound fat spaghetti, such as bucatini, perciatelle or pici
1 head Romanesco (pointy, light green broccoli) or broccoli, cut into small florets, about 3/4 pound trimmed
Grated Pecorino Romano (tangy and salty) or Parmigiano-Reggiano (nutty) cheese
Bring a large pot of water to a boil for the pasta.
Heat EVOO over medium-high heat and render pancetta or guanciale 2-3 minutes. Add onions, garlic and black pepper, and stir 7-8 minutes. Add tomato paste and stir a minute more. Deglaze the pan with vermouth or wine; add tomatoes and basil. Break up tomatoes, reduce heat and let simmer.
Salt boiling water and drop pasta. Cook 3 minutes then add broccoli and cook 5 minutes more. Reserve 1 cup starchy cooking water and drain pasta and broccoli. Combine pasta and broccoli with sauce and add starchy cooking water as necessary to combine. Add in a handful of cheese and serve.