A Recipe We Wish We Had Back in College: Leaving-Home Penne Rigate

We remember the first dishes we cooked in our student house while at college: sautéed chicken breasts from Joy of Cooking, or Mom’s mac and cheese. All good stuff. When she went to college, Anna Boiardi got a recipe from her mother that we wish we had, too: Parmesan-broccoli-flecked pasta.

“These days, my friends have a habit of calling me from the supermarket at five P.M., looking for a suggestions for dinner,” Boiardi writes in her book Delicious Memories (Stewart, Tabori & Chang, 2011), where the recipe appears. “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).

Boiardi dubbed this pasta “Leaving-Home Penne Rigate” to signify her going off to college. She’s the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi, founders of The Chef Boiardi Food Product Co. (Click here to see the penne rigate recipe.)

The recipe requires a handful of ingredients: broccoli cut into bite-sized florets; penne rigate; extra virgin olive oil; pecorino cheese; plus salt and freshly ground pepper.

The broccoli and the pasta cook in the same water and are then drained in a colander. The broccoli, pasta and olive oil are combined in a bowl, along with the cheese. “When you work it all together with your wooden spoon — broccoli, olive oil, and cheese — the broccoli turns into the sauce,” Boiardi notes.

We’re featuring Boiardi’s recipe in our November In Season eNewsletter, where you’ll find additional recipes and a Q&A with award-winning chef Dan Kluger of New York’s ABC Kitchen. (Click here to see our November eNewsletter.)

Bon appétit,

Your friends at California Olive Ranch