“Senatore Cappelli” Fusilloni pasta au gratin with tomato purée, broccoli and Asiago cheese

Ingredients

  • 320g Alce Nero "Senatore Cappelli" Fusilloni pasta
  • 350g Alce Nero tomato purée
  • 1 large broccoli
  • 2 small onions
  • 1 clove of garlic
  • 300g Asiago cheese
  • 80g Parmesan, grated
  • Alce Nero extra-virgin olive oil
  • salt

Preparation

Remove the florets from the broccoli and quarter them. Cut the onions into thin slices and crush the garlic. Heat a splash of oil in a non-stick pan, then sauté the onions and the crushed garlic with 10ml of water. Pour in the tomato purée, bring it to the boil, season with salt and set to one side. Cook the Fusilloni pasta in a generous amount of salted water. Add the broccoli florets after 5 minutes.
Drain the pasta when cooked al dente and add to the pan with the sauce. Add the chopped Asiago cheese and half of the grated Parmesan to the pasta, stirring until it becomes creamy. Put the pasta in a baking tray, sprinkle the rest of the Parmesan on top and cook au gratin in a pre-heated oven at 200° for 10 minutes.

  • Timing

    25 minutes

  • Complexity

    Facile

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