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Fusilli with Broccoflower



1 broccoflower (Romanesco broccoli)
2 medium cloves garlic
2 oz. medium aged pecorino cheese
1 lb. fusilli pasta
¼ tsp. crushed hot red pepper
5 Tbsp. extra virgin olive oil


Fill a pot that will comfortably hold the broccoflower with water, place over high heat and bring to a boil.

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Remove the leaves around the broccoflower and cut off the root. Peel and finely chop the garlic cloves. Grate the pecorino cheese. When the water for the broccoflower comes to a boil, add a tablespoon salt and put in the broccoflower. Cook until tender, 10-12 minutes, then remove it from the boiling water and transfer to a cutting board. Chop the cooked broccoflower into ½-inch chunks.

Add 2 tablespoons salt to the boiling pasta water, put in the fusilli, and stir well. Cook until al dente. While the pasta is cooking, put the chopped garlic, crushed red pepper, and 4 tablespoons of the olive oil in a 12-inch skillet and place over medium-high heat. When the garlic is sizzling, add the chopped broccoflower, season generously with salt, and sauté over medium heat, stirring periodically, until the pasta is done. If the broccoflower begins to stick on the bottom of the skillet, add a little bit of the boiling pasta water.

When the fusilli are al dente, drain well and toss with the sauce, the remaining tablespoon olive oil and the grated pecorino cheese. Serve at once.