Cavatelli e Broccoli

Before You Start

• Do not drain all the pasta water; the starch is your sauce insurance.
• Do not add cheese or eggs over aggressive heat.
• Do not wait to serve once the sauce is glossy.

Instructions

1. Boil broccoli in salted water until tender, then lift it out and keep the water for the pasta. Aim for pasta that is just shy of done; if it softens fully now, it will overcook during the final toss or bake.
2. Cook cavatelli in the broccoli water until al dente. Aim for pasta that is just shy of done; if it softens fully now, it will overcook during the final toss or bake.
3. Warm olive oil with garlic and chile in a wide pan until fragrant. Keep the pan moving and watch the sauce texture; add liquid in small splashes so the pasta stays coated, not wet.
4. Add the broccoli and mash some pieces into the oil to make a rough green sauce. Keep the pan moving and watch the sauce texture; add liquid in small splashes so the pasta stays coated, not wet.
5. Transfer the pasta to the pan with a splash of cooking water and toss until coated. Keep the pan moving and watch the sauce texture; add liquid in small splashes so the pasta stays coated, not wet.
6. Finish with Pecorino Romano, black pepper, and more olive oil if needed. Work off direct heat or with gentle heat; if the mixture tightens, pause and loosen it gradually before continuing.

Success Cues

• The sauce looks glossy and clings to the pasta instead of pooling in the pan.
• The pasta is al dente after the final toss, with no chalky center and no soft edges.
• The strongest aroma comes from the key seasoning, not from scorched garlic, cheese, or pepper.

Troubleshooting

The sauce clumps or breaks.

Take the pan off the heat, add a spoonful of hot pasta water, and toss until glossy before adding more cheese or fat.

The pasta tastes flat.

Salt the cooking water properly and finish with a small adjustment of cheese, pepper, herbs, or olive oil while the pasta is hot.

The pan looks watery.

Keep tossing over gentle heat for 30 to 60 seconds so starch can tighten the sauce around the pasta.

Make Ahead

Prepare grated cheese, chopped aromatics, and any sauce base before boiling the pasta; finish Cavatelli e Broccoli right before serving.

Storage

Best eaten immediately. Refrigerate leftovers for up to 1 day and reheat gently with a splash of water, knowing the texture will be softer.

Serving Ideas

• Serve with a bitter green salad or simply cooked seasonal vegetables.
• Warm shallow bowls help the sauce stay fluid at the table.
• Broccoli provides body and vegetables in one dish, making this a practical weeknight pasta.