Broccoli and Asparagus Peperoncino

Broccoli and Asparagus Peperoncino

I added some broccoli and asparagus to peperoncino to make a voluminous pasta.

Ingredients: 2 servings

180-200 g
Olive oil
2 tablespoons
Sliced garlic
1-2 cloves
Red chili peppers (remove seeds)
2 slices
1/2 bunch
Pasta boiling water
1/2 ladle
to taste
Black pepper
to taste
Red chili garlic oil
as needed (Recipe ID: 1722196)


1. Cut the broccoli into small bunches. Cut the asparagus into 4 cm lengths. Cut the bacon into 7 mm widths.
2. Begin boiling the pasta. 3 minutes before the pasta is done boiling, add the asparagus. 2 minutes before it's done boiling, add the broccoli. Boil it all together.
3. Saute the oil and garlic in a frying pan over low-medium heat until fragrant. When the garlic begins to brown, add the red chili pepper.
4. When the garlic browns, remove it and the red chili pepper.
5. Add the bacon and sauce from Step 3. Add the boiled pasta, a ladle of pasta boiling liquid, and vegetables. Season with black pepper and salt.
6. Transfer to a plate and garnish with the garlic and red chili pepper. Sprinkle red chili pepper oil to taste.
7. For convenient Garlic Oil see Recipe ID: 1721243
8. For Focaccia, see Recipe ID: 622109.

Story Behind this Recipe

This is my family's favorite pasta.