Aired December 12, 2012
- 1/4 cup EVOO Extra Virgin Olive Oil
- About 1/3 pound pancetta or guanciale, cut into small dice
- 2 medium onions, finely chopped
- 4 large cloves garlic, chopped or thinly sliced
- Black pepper
- 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.