Recipe courtesy of Michele Urvater

Broccoli, Tomato Sauce and Smoked Mozzarella

  • Level: Easy
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8 oz. penne

2 cups florets steamed

2 tablespoons virgin olive oil

2 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper

2 cups plum tomatoes, drained and purees through a food mill

2 oz. smoked mozzarella, cut into 1/2-inch dice

freshly grated Parmesan cheese



  1. Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

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