Broccoli and Mozzarella Pasta Sauce

Sugo di Broccoli e Mozzarella

Preparation info

  • Enough sauce for 1 pound of pasta, making

    4

    large
    • Difficulty

      Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

There are many vegetables in Italian cooking with which, on occasion, one uses butter: green beans, zucchini, asparagus, spinach, Swiss chard, to name just the ones that come immediately to mind. When I was told that broccoli absolutely had to be cooked in olive oil, I bridled. Absolutely? Why? So here is a sauce where I pulled and stretched some regional borders to include something from the south—broccoli and mozzarella—and something from the north: butter and Parmesan. After all, if in t