Summary

Ingredients

• 500 g penne riate
• 1 kg broccoli
• 4 tablespoon olive oil, extra virgin
• 4 cloves garlic, finely chopped
• 0.5 ½ hot peppers
• 2 cans tomato (s), 450 g each
• 200 ml cream
• 150 g parmesan, rated
• salt
• Black pepper
• 2 tablespoon vegetable stock, instant

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Instructions

1. Wash the broccoli, remove the leaves and peel off the florets. Leave the hard stumps behind. Bring the water with the broth and salt to a boil and cook the broccoli in it for about 15 minutes.
2. Heat the olive oil in a high-walled pan and sauté the peeled garlic cloves, finely chopped. Remove the peppers from the seeds, cut into strips and add with the tomatoes. Simmer everything for 10 minutes, mash and add the broccoli florets that have been poured off. Let the sauce simmer over a low heat until the vegetables start to disintegrate.
3. During the cooking time of the sauce, cook the penne in salted water until crispy. Reduce the specified cooking time by 4 minutes, pour onto a colander and drain well.
4. Pour the cream into the vegetable sauce and bring to the boil briefly. Add the penne, mix in and simmer for another 4 minutes over a low heat.
5. Place in pre-warmed plates and serve with freshly grated Parmesan.