Anna Boiardi’s Leaving-home Penne Rigate with Broccoli

Listen to the interview.

Anna Boiardi was born in Piacenza, Italy. Piacenza is located in the North of Italy in Emilia Romagna region known for such Italian delicacies as tortelli, Parmigiano-Reggiano cheese, prosciutto and pasta e fagioli , just to name a few. Anna is granddaughter of Mario Boiardi and niece of Hector Boiardi, both Italian immigrants who moved to the US in the early 1900s and began working at the famed Plaza Hotel in NY. Later the brothers co-founded Chef Boy-ar-dee with their older brother Paul Boiardi. Growing up in an Italian family of chefs was bound to have an influence on Anna. She spent many hours in the kitchen with her mother and grandmother learning how to cook.

The Boiardi name has reached tables across America for more than 70 years. Most Americans have fond memories of the iconic Chef Boy-Ar- Dee. From a very young age, Anna Boiardi spent countless hours helping her mother and grandmother, kneading and folding, and listening to stories as rich as the tortellini she and her mother would work to perfection. In her new cookbook, Delicious Memories,  Anna shares the authentic sauce, meat, and of course,  pasta recipes that inspired the brand.

Out of college and living in LA, Anna realized that many women her age did not know how to cook. While time was always an issue for working girls, most did not have the benefit of growing up in a family where cooking was not only a family business but it was a way of life. When not working as a television producer, Anna began to teach some of her friends simple dishes and encouraged them to turn on their own ovens and give it a whirl. Now living in NY, Anna continues to share her love of cooking with her friends through her dinner parties and her informal cooking class Cucina Academy. Here’s a favorite recipe that both novice and experienced cooks will love.

Directions

My mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years. But leaving home isn’t so easy. I remember the first time I set out to cook this in my new life. It wasn’t until I was at the grocery store with recipe in hand that I realized that I couldn’t actually read it: I never could read my mom’s handwriting—I’m forever calling her up to ask her to translate her scrawl. But there I was, first time out, walking up to strangers in the supermarket asking, “Can you read this?” These days, my friends have a habit of calling me from the supermarket at five p.m., looking for a suggestion for dinner. This is the recipe I give them because it’s completely easy and if it’s five o’clock and you’re still in the supermarket, you can still be eating by six fifteen (assuming you don’t live too far away).

Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce. Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don’t escape into the sink when you drain the pasta.

Bring a big pot of water to a boil. Add a good handful of salt (about ¼ cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl.

Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.


Yield: Serves 4

What's Needed:

 

Salt
1-1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper

 

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Tequila Fajitas
Honey Mustard Chicken Rolls
Turkey Meat Balls with Spinach-Tomato Sauce

Grilled Beef and Vegetable Kabobs
Corned Beef Hash
All American Mini Meatloaf Salad

Bourbon Steak
Stir Frying: Mandarin Shrimp and Vegetables
Cassoulet-Style Italian Sausages and White Beans

Tortilla Lasagna
Beef Tenderloin Stew
Chicken Fricassée

White Bean Soup with Sausage and Spinach
Burger in a Bowl
Teriyaki Turkey Burgers

Pork Cutlets with Three-Mustard Cream Sauce
Chef Rick Bayless' Brava Steak
Beef and Guinness Stew with Potato Herb Dumplings

Salmon and Boursin Baked in Phyllo
Marinade 101
Hyde Park Chili

Manicotti Beef Florentine
Steak au Poivre
Beef Tenderloin with Horseradish Cream Sauce

Seafood Stew
Holiday Sliders
Macadamia Chicken with Mango Butter Sauce

Open-faced Ratatouille Sandwiches with Gruyere
Beer-Batter Shrimp
Chili with Sausage and Beef

Antipasto Toss
Roasted Corned Beef and Cabbage
Beef Wellington

Chinese New Year Tradition: Dumplings and Whole Chicken
Baked Dijon Tilapia with Crumb Crust
Jim Beam Tipsy Barbecue Sauce

Mustard Pork Tenderloin with Cherry Cabernet Sauce
Lobster Sliders
Mom’s Famous Vinegared Shrimp

Baked Macaroni and Cheese with Buttered Crumb Topping
Classic Romaine with Country Ham, Apple, and Sour Cream Dressing
Black Bean & Chicken Burritos from Nourish

Chicken Piccata
Creole Pasta
Spicy Ginger Beef in Lettuce Cups

Orange Chicken with Broccoli
Asian Dumpling Soup
Fettuccine Alfredo

Kentucky Baseball Picnic Bird
Peanut Butter & Jelly Sushi
Crunchy Sesame Chicken Wings

No-Knead Pizza Dough
Smoked Salmon Puff Pastry Pizza with Capers & Dill
Lemon Mustard Salmon Salad

Baked Mediterranean Snapper
Mexican Meatballs
Ghoulish Pasta

Better BLT's
Baked Macaroni and Cheese with Buttered Crumb Topping
Coconut Shrimp and Rice Noodle Bowl

Minestrone Salad
Italian Wedding Soup
Coffee Dusted New York Strip

Japanese-style Sirloin
Chicken Tortilla Soup
View AllMost RecentTechnique

Short Rib Cholent from Chef Peter Berley's The Flexitarian Table
Cinnamon Streusel Muffins
Better together: Pairing tips

Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing
HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld

Like Buttah: Compound Butter
Refrigerator Raspberry Jam
Final Flourishes: Small finishes that make everyday dishes excellent

Get Sharp: Knife 101
Crispy Oven Fried Fish Fingers
Pasta Carbonara

Brown Sugar Apple Pie
Irish Stew
Ginger Berry Flip from The Liquid Muse, Natalie Bovis

Grilled Figs with Honey Mascarpone
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Katie Workman's One-Skillet Cheesy Beef and Macaroni

Inspired Idea: Ice Cream Balls
A little dicey: What recipes mean by "dice"
Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker

Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries

Chocolate Cherry Cake Roll
Easy Pinwheel Danish
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache

Sesame Noodle Chicken Salad
Deluxe Triple-Chocolate Cookies
Kung Pao Chicken

French Fries
Peanut Butter and Jam Muffins
The Fundamental Techniques of Classic Bread Baking: Ciabatta

Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage
O is for Oatmeal
Cookie Baking 101

Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage

Turkey 101
Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Soup Glorious Soup with Annie Bell

Chocolate Peppermint Pattie Cups
Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder

Pie Crust tips and favorite Pumpkin Pie recipes
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef

Cranberry Almond Crumb Muffins
Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier

Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut

Grilled Ribeye Steak with Classic Steak Butter
Braised Beef Brisket
Cooking a great steak

Strip Steaks with Three Pepper Rub
Stephanie O'Dea on Crockpot Cookery
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor

Stir Frying: Mandarin Shrimp and Vegetables
Chocolate Chocolate Peanut Butter Cupcakes
How to toast nuts

Pie Crust 101
Classic Lemon Meringue Pie
Summer's Classic Vanilla Bean Creme Brulee

Freezing 101
Inspired Idea: "Blue Ice"
Chinese New Year Tradition: Dumplings and Whole Chicken

Cookie tips from Krystina Castella
Mushroom Potatoes
Double Decadence Chocolate Cake

Oven dried Cherry Tomatoes
Brewing Tea
Low Salt Seasoning Ideas

Strawberry Cheesecake with Walnut Crust
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