4 romanesco pasta Recipes

campanelle or penne pasta, olive oil, divided, heads roughly chopped romanesco broccoli (about 1 1/4 lbs. total ), kosher salt, divided, garlic cloves, finely chopped, red chile flakes, zest of 1 lemon, toasted sliced almonds, shredded asiago cheese

chicken stock (page 303; not canned broth), fine sea salt, cauliflower (preferably romanesco), cut into 1-inch-wide florets, spaghetti, broken into roughly 1 1/4-inch pieces, extra-virgin olive oil (preferably sicilian), grated pecorino (preferably sicilian) or parmigiano-reggiano (1 cup)

cauliflower, medium (3 to 4 cups trimmed ), salt , to taste, pasta, uncooked, extra virgin olive oil, crushed red pepper flakes, garlic cloves, crushed, anchovy fillets, drained and chopped