From the Market
- 2 bundles broccolini, trimmed and cut into 2- to 3-inch pieces
- 1 small red chile, such as finger or Fresno, finely chopped, or 1 tsp. crushed red pepper
- 1 pound short pasta such as cavatappi, fusilli, farfalle or penne
- 1 1/2 cups fresh cow's- or sheep's-milk ricotta
- Grated Parmigiano-Reggiano (if using cow's-milk ricotta) or Pecorino Romano (if using sheep's-milk ricotta)
From Your Pantry
- Olive oil, for drizzling
- 2 cloves garlic, chopped
Bring a large pot of water to a boil for the pasta.
Preheat the oven to 425 degrees . On a large, rimmed baking sheet, toss the broccolini and chile with a drizzle of olive oil and the garlic. Season with salt and pepper. Roast until the broccolini is crisp-tender and brown at the edges, 12 to 15 minutes.
While the broccolini is cooking, salt the boiling water, add the pasta and cook to al dente. Reserve a cup of the pasta cooking water, then drain the pasta.
In a large bowl, stir the ricotta and a drizzle of olive oil and season with salt and pepper. Stir in half the pasta cooking water to thin and warm the ricotta. Toss with the broccolini and pasta, adding more pasta water if dry. Top with the Parm or pecorino.