- Salt and pepper
- 1 pound bucatini pasta (hollow, fat spaghetti)
- 2 bunches broccolini, 1 head romanesco or 1 large bunch broccoli rabe
- 1/4 cup extra-virgin olive oil (EVOO)
- 4 large cloves garlic, peeled and very thinly sliced or chopped
- 1 teaspoon crushed red pepper (about 1/3 palmful)
- A few grates nutmeg
- Grated or shaved pecorino-romano cheese, to pass around the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
Meanwhile, in a large, deep skillet, bring a few inches of water to a boil. Cut the broccolini into 3- to 4-inch pieces and halve the larger florets (or trim the romanesco and cut into thin florets, or trim the broccoli rabe and cut into 3- to 4-inch pieces). Salt the boiling water in the skillet, add the broccolini (or romanesco or broccoli rabe) and parboil for 4 minutes. Drain well and let cool on a clean towel.
In the same skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the garlic and stir for 2 minutes, then add the crushed red pepper and stir for a minute more. Add the broccolini (or romanesco or broccoli rabe) and season with the nutmeg. Add the pasta and reserved cooking water and toss vigorously for a minute or two. Season with salt and black pepper. Pass the pecorino-romano at the table for topping.