Summary

Ingredients

• 500 g riatoni
• 500 g broccoli
• 1 onion (s), finely diced
• 1 tablespoon olive oil
• 125 ml white wine
• 250 ml cream
• 150 g Goronzola
• 3 tablespoon almond flakes, toasted
• 1 pinch (s) cayenne pepper
• salt and pepper

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Instructions

1. Cook the rigatoni al dente according to the instructions on the packet. Drain and drain, put back in the saucepan.
2. Divide the broccoli into florets and cook in water for approx. 3 - 4 minutes until soft. Drain and set aside.
3. Heat the oil in a pan and fry the onion cubes until soft. Pour in the wine and cream, simmer for about 5 minutes. Stir in the gorgonzola and cayenne pepper. Season to taste with salt and pepper. Add the broccoli and rigatoni to the sauce and heat.
4. Place on a plate, sprinkle with the toasted almond flakes and serve.